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  • Oil 20.0 g
  • Onion (finely chopped) 100.0 g
  • Chicken breast fillets (cut into cubes) 1.0 kg
  • Baby marrow (cut into thin slices) 250.0 g
  • Red chilli (deseeded and sliced) 2.0 g
  • Red pepper (cut into thin strips) 250.0 g
  • Water (cold) 250.0 ml
  • Basil (roughly chopped) 5.0 g
  1. Method:

    • Heat the oil in a pot and fry the onions until slightly brown.
    • Add the chicken, baby marrow, red peppers, chilli, Robertsons Thai Red Curry Cook-In-Sauce, water, coconut milk and basil. Bring to a low to medium simmer with lid on and cook for 10 minutes, stirring occasionally.
    • Remove from the heat and pour into a half size insert.
  2. Chef's Tip:

    • Replace the coconut milk with coconut cream for s thicker consistency.