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  • Red or white onions 100.0 g
  • Red or green chillies 5.0 g
  • Chicken breast 500.0 g
  • Oil 20.0 ml
  • Garlic and ginger mix 10.0 g
  • Basil 20.0 g
  • Coconut milk 200.0 ml
  • Cream 100.0 ml
  • Penne or screw type pasta 250.0 g
  • Baby marrow 200.0 g
  1. Preparation:

    • Finely chop the onion. Remove seeds from the chilli and chop finely. Cut the chicken into thin strips.
    • Roughly chop the basil. Cut the baby marrow into rounds.
    • Roughly tear the basil for garnish.
  2. Method:

    • Heat the oil and add the onions, garlic and ginger, chilli and chicken strips and fry for 5 min.
    • Whisk together the Robertsons Red Thai Curry, coconut milk and cream and add this to the chicken mix and stir. Add the fresh basil and baby marrow and bring to a low simmer for about 5 min, stirring to prevent the mixture from sticking.
    • Cook the pasta following the on pack instructions. Add the pasta, mix and serve with extra torn basil leaves.
  3. Chef's Tip:

    • Add red pepper strips and halve the quantity of the baby marrow, or add baby spinach or tinned chickpeas.