Thai Red Curry Recipe with Blue Monkey Organic Coconut Cream


  • 1 pot of red curry paste
  • 2 cans Blue Monkey Organic Coconut Cream
  • 4 chicken breasts cut into chunks (you can substitute this for a veggie alternative!)
  • 2 tablespoons fish sauce
  • 2 red peppers sliced
  • 1 teaspoon of fresh ginger
  • 2 limes
  • Sugar
  • Cilantro
  • 1 red chili finely sliced
  • Rice (cooked according to packed instructions)


  1. Heat some oil in a large pan on medium heat. Once heated, add your ginger and red chili (you can skip this if you don’t like spice) and let it cook for a couple of minutes.
  2. Then, add your red curry paste (don’t forget, once you have emptied the jar of red curry paste you can swill it out with water and add this to the pan too!).
  3. Next add your chicken breast chunks. Cook these until the outside of the chicken is golden.
  4. Once your chicken is golden, add your Blue Monkey Organic Coconut Cream, and red peppers and bring to the boil.
  5. Once boiling, reduce to a simmer and cook for around 15 minutes or until the chicken is cooked through.
  6. Next add your fish sauce, juice of one lime, and sugar. Add a little bit of these each time and keep tasting the sauce to see how you like it and adjust accordingly.
  7. Once cooked and seasoned to your taste, serve with some rice and garnish with cilantro and a wedge of lime. Enjoy!

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