Thai Red Curry

Main courseServes 4

Is there anything better than a really great curry?  This aromatic dish from the team at Soanes ticks all the boxes and is a quick and easy supper dish. Award winning Soanes chicken is available to buy from independent butchers, farm shops and convenience stores throughout Yorkshire.  For more information visit


1 tbsp vegetable oil

450g skinless Soanes chicken fillets or thighs, diced

1 large onion, sliced thinly

2 garlic cloves, crushed

60g mushrooms, sliced

1 red chilli, deseeded and sliced thinly

1 stalk fresh lemongrass, bashed with a rolling pin

2 tsp fresh ginger, grated

165ml coconut milk

1 chicken stock cube, dissolved in 150ml hot water or 150ml chicken stock

2 tbsp Thai red curry paste

1 tbsp fish sauce or light soy sauce

8 basil leaves to garnish


  1. Heat the oil in a wok or large frying pan and add the chicken, then cook over a medium-high heat for 4-5 minutes, stirring occasionally, until the chicken is sealed and browned. Add the onion, garlic and mushrooms and cook for a further 2 minutes.
  2. Add the chilli, lemongrass, ginger, coconut milk, chicken stock and red curry paste. Stir in the fish or soy sauce.
  3. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, until the chicken is cooked through. Remove the lemongrass from the sauce.
  4. Serve, garnished with basil and accompanied by boiled or steamed rice.