• 1 medium onion, sliced lengthways
  • 500g chicken thigh fillets boneless and skinless cut into 2 cm pieces
  • 1 red capsicum, deseeded and sliced
  • 210g pouch Wattie’s Curry Creations Thai Red Curry Simmer Sauce
  • ½ cup light coconut milk
  • 100g green beans, trimmed
  • 2 cups cooked jasmine rice
  • Chopped coriander leaves (optional)
  1. Heat a dash of oil in a wok (or frying pan). Add onion and stir-fry over medium heat until onion starts to soften.
  2. Increase the heat and add chicken and stir-fry until chicken colours.
  3. Reduce heat. Add red capsicum. Pour over Wattie’s Curry Creations Thai Red Curry sauce. Simmer for 10-15 minutes.
  4. Add light coconut milk, green beans and capsicum and continue to cook for a further 5-10 minutes until chicken is cooked and beans are tender.
  5. Serve with Jasmine Rice. Garnish with fresh coriander leaves if wished.

Made With

Thai Red Curry

Create a fragrant Thai curry with Wattie’s WOK Creations Thai Red Curry Sauce. Red chillies with ginger, garlic, coriander and aromatic lemon grass.

Rate and Review

3 Ratings

Reviews (3)

Jonasi Malase's Review | Rating

Easy to Make

Jonasi Malase's Rating
Todd's Rating