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Thai Red Curry - SpiceNTice - best before 11/16Click image to enlarge

Thai Red Curry - SpiceNTice - best before 11/16

Thai Red Curry - SpiceNTice - best before 11/16

(Ref: CKI022)

best before 11/16: 2.50

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serves 4spice it - mediumPrep it! - 10 minscook it! - 35mins

'It's all about the pleasure of cooking...'

There's honest pleasure in knowing the food we eat is tasty, wholesome and made with real ingredients. Spicentice is all about creating a home-cooked experience, to share with family and friends, with traditional recipes that have been perfected over generations.

The clever little (no waste) packs of 100% pure herbs and spices come with an easy to prepare recipe that serves four and a shopping list of the extra things needed to make your favourite dish.

Each Spicentice Thai Red Curry kit contains Ground Lemon Grass, Ground Star Anise, Ground Galangal, Ground Kaffir Lime Leaf, Paprika, Ground Cumin, Ground Coriander, Chilli Flakes, Lemon Grass, Kaffir Lime Leaf.

No additives, no preservatives and no colouring.

Shopping List

Chicken (4 breast fillets)
2 Red Peppers
6 Mushrooms (small)
3 or 4 Bird's Eye Chillies
2 Onions (medium)
5 Garlic Cloves
Coconut Milk (400ml/1 tin)
150ml Stock (chicken/veg)
1 tbsp Fish Sauce
1 tbsp Soy Sauce
1 tbsp Sugar (palm/brown)
1 Lime
tsp Salt
4 tbsp Cooking Oil
Fresh Coriander (for garnish)

Preparing the paste

1. Chop 1 onion and 1 de-seeded pepper into quarters.

2. De-seed the chillies and peel 4 garlic cloves.

3. Put all the ingredients into a blender with 2 tbsp cooking oil, 1 tbsp water, tsp salt and the contents of Sachet 1.

4. Blend all the ingredients together until the mixture turns into a paste.

Preparing the curry

1. Wash the chicken and cut into bite-sized pieces.

2. Finely chop 1 onion, & 1 garlic clove.

3. Cut 1 de-seeded pepper into squares and slice the mushrooms.

4. Grate the rind of lime and squeeze the juice of lime into a bowl.

5. Make 150ml of stock.

Cooking the curry

1. Heat 2 tbsp oil in a wok or a large frying pan over a medium heat. Stir fry the chopped garlic and onion until they soften.

2. Add the prepared curry paste and cook for 2-3 minutes, stirring occasionally.

3. Next add the coconut milk, stock, contents of Sachet 2 and Sachet 3 and bring to the boil.

4. Add 100ml of hot water, lower heat and add the chicken. Then stir in the mushrooms and peppers and cook for 10 minutes.

5. Add the fish sauce, soy sauce, sugar, lime juice and rind. Stir well and cook for a further 2-3 minutes.

6. Finally season to taste and garnish your dish with fresh coriander.

Serve with... Thai Red Curry is best served with Jasmine Rice or noodles and is just as scrumptious made with vegetables. Thailand is the 'land of smiles' and, if you cook this dish properly, you should come over all smiley yourself!
Produce of UK / Packed in UK

•  Manufacturer (or, UK Distributor / Reseller) :

    SpicenTice Ltd
    PO Box 7950
    LE4 7WY

"Dear Spices of India, Many thanks for a great service! I was brought up in Birmingham, home of the Balti, but moved to Cornwall 15 years ago. Gorgeous here it might be, but I missed my weekly Balti fix, and had to resort to making my own, usually from a jar, or the mass produced pastes available in supermarkets. All I could taste was vinegar, (not nice) but with the help of your website, and the availability of fresh ingredients, and authentic spices, and useful recipe tips, I'm now making my own curries, equal in taste and quality of any I've eaten in Birmingham restaurants. I ordered fresh greens, and other ingredients late Monday evening, and they arrived early Wednesday morning. My bunches of Methi leaves were green fresh, and fragrant, and in excellent condition. Well done!! A great service I will certainly be reccommending to friends and family."

- Angie