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Thai red curry

Recipe from: 10 June 2014
recipes curry healthy chicken cobb

Ingredients 15
Servings 4
Time 00:20


  • 4
    chicken breasts
  • 1
    glug of olive oil
  • 2
    medium white onions - sliced
  • 1
    freshly crushed garlic
  • 4
    Thai red curry paste
  • 1
    punnet mushrooms - quartered
  • 800
    coconut milk
  • rind and juice of one lime
  • 1
    small punnet baby sweet corn - cut into thirds
  • 1
    small punnet green beans - cut in half lengthways
  • 1
    small punnet long stemmed broccoli
  • 30
    soy sauce
  • 30
    fish sauce
  • 2
    palm sugar
  • freshly boiled rice to serve


Preparing your Cobb

Remove the dome lid from your Cobb cooker then remove the Grill Grid Plate.

Place your fuel source (briquettes, Cobble Stones etc) in the Fire Basket and light.

Once the fuel source is ready to cook on, place the Cobb Frying Dish/Wok on the Cobb cooker.

Place the Dome lid over the Cobb Frying Dish/Wok and allow to heat for 5 minutes.

For the curry

Add the olive oil, onions and garlic. Once done place the Dome Lid over the wok and allow heat to come up and the onions and garlic to cook through, open to stir every couple of minutes

Add the Thai red curry paste and mix into the onion/garlic mixture. Leave this to impregnate the onions with the flavour for a few minutes

Add the coconut milk, soy sauce, fish sauce, palm sugar, lime zest and lime juice. Stir until the Thai red curry paste has mixed into the coconut milk and there are no lumps of the paste left.

Add the chicken, mushrooms, baby sweetcorn and green beans to the mixture. Ensure all of the ingredients are coated with the liquid mixture and cover with the Dome lid. Open to stir after 15 minutes.

After 45 minutes, add the broccoli. Close the Dome lid and leave for a further 15 minutes. Once the time is up, the meal is ready to be served.

Serve over basmati/jasmine rice.

Recipe supplied by Cobb.

Read more on: healthy  |  chicken  |  curry  |  recipes

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