Spicy Coconut Chicken Curry

Aromatic red chicken curry cooked with a blend of coconut milk & spices served with jasmine rice & locally grown vegetables

Shera Says: Our Spicy Coconut Chicken Curry is spicier & much more savoury than our Mango Chicken Curry.  So for those of you who love your spice, this is the meal for you!  This recipe is the owner; Shera McAloran’s take on a traditional tai red curry & incidentally is one of her favourite dishes from the Karri Kitchen range. The recipe contains chillies which gives the dish a warming effect to it. When people think of a tai red curry they tend to perceive it as the hottest of all of the curry ranges – but in actual fact this is not the case.  Whilst the Yellow Curry is the mildest curry type, it is actually the green curry which is the hottest in taste – with the red curry being found somewhere in the middle in terms of spiciness.

Cooked Jasmine Rice (25%), Cooked Chicken (25%), Coconut Milk (14%) (Coconut
Extract, Water), Broccoli, Carrots, Sweet Potato, Peas, Peppers, Red Curry Paste (Garlic,
Dried Red Chilli, Lemon Grass, Shallot, Salt, Galangal, SHRIMP Paste (CRUSTACEAN)
(SHRIMP (80%), Salt), Kaffir Lime Peel, Pepper), Sugar, Tapioca Flour, Sea Salt,
Cinnamon, Coriander.