Spice Up DFC With This Thai Curry Recipe

Turn up the heat with Right Bite's recipe for red thai chicken curry

Recipe by Right Bite



  • 90 g chicken breast (raw)  
  • 70g brown basmati rice
  • 30g lemon
  • 10g low-fat cream
  • 15h tomato paste
  • 15g brown onion
  • 10g fresh lemon grass
  • 5g garlic
  • 5g vegetable stock
  • 5g fresh coriander leaves
  • 3g brown sugar
  • 2g olive oil
  • 3 g red chilly
  • 1g salt
  • 1g turmeric powder
  • 1g Madras curry powder 



  1. Marinate the chicken with lemon juice, salt, turmeric and curry powder for 4 hours
  2. Grill the chicken on a flat top then cook it in the oven at 170*C for 15 min
  3. Boil brown rice, strain and set aside
  4. Heat a saucepan, add olive oil, onion, garlic, lemongrass and sauté until light brown. Then add chicken cubes, tomato paste, coriander, vegetable stock, and brown sugar. Later add cooking cream and cook until the sauce thickens
  5. Serve with brown rice and garnish with coriander leaves and sliced red chili