From 9-15th October, there is not one, but two reasons to appreciate and applaud cuisine.

  1. It’s National Chocolate Week
  2. It’s National Curry Week

So, it’s a double whammy – how exciting!

However, we feel that a lovely warming curry would be a suitable topic to concentrate on (who likes chocolate, anyway?) given the seasonal autumn temperatures and the central heating now beginning to warm our feet in the mornings.

It’s noteworthy to mention that two thirds of all meals out in the UK is Indian food and this is worth a whopping £3.2 billion a year. With this humongous number, it’s obvious that many of us have tested a mass of different and tasty Indian curry recipes and found staples in our meal planning.

Over in Thailand, a thai curry differs slightly as it is generally contains curry paste and coconut milk, alongside fresh herbs and aromatic leaves, rather than Indian mixes of spices.

Simply Dine offer a fantastically healthy seafood and butternut squash thai red curry containing a gorgeous blend of fresh coriander, jasmine and coconut. It’s a hot favourite with many of our clients (excuse the pun!), particularly due to it’s gluten free qualities and a perfect option for serving at larger events.

Today, however, we thought it a great idea to give one of our home recipes a mention – after all, we can’t give away our trade secrets to our delicious menu options! It’s a super easy thai red curry made with fresh chicken breasts and fresh herbs.

Thai red chicken curry


Serves: 4 

2 teaspoons olive oil

1 fresh garlic clove, chopped

450-500g bonelss and skinless chicken breast fillets, cut into 3cm strips

2-3 tbsp Thai red curry paste

1 small courgette, halved lengthways and sliced

1 red pepper, sliced into strips

1-2 medium carrots, cubed or chopped

1 red onion, finely chopped

400g coconut milk

1 tbsp cornflour

Juice of 1 lime

2-3 tbsp chopped fresh coriander leaves, plus extra to serve

Cooked jasmine rice, to serve

Prep: 10min   Cook: 10min    Ready in: 20min 

  1. Heat the oil in a large saucepan or wok over a medium-high heat. Add the onions and garlic and fry for 2 minutes.
  2. Add in the chicken breast strips; cook and stir occasionally for about 3 minutes or until the chicken is cooked through. Add in the curry paste, courgette, pepper, carrot, lime. Cook and stir for a few more minutes.
  3. Whisk together the coconut milk and cornflour to dissolve, then add to chicken mixture. Bring to the boil, then reduce to a simmer over a medium heat for 1 minute, or until thickened. Right before serving, stir in the coriander, and a couple of sprigs on top.
  4. Serve with the jasmine rice.
  5. Enjoy!

Tip: add a sliced red chilli for a fuller flavour, 2 tbsp fish sauce for a saltier version or 1 tsp brown sugar for a sweeter version!