• 150 g chicken fillet
  • 1tbsp coconut oil oil
  • 200 ml of coconut milk
  • 1 teaspoon red curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 3 tsp turmeric
  • lime or lemon
  • spring onions, green, chopped
  • red peppers, chopped
  • cup of cooked wild rice


  1. Heat the coconut oil in a large saucepan and add the chicken and cook, stirring occasionally for 6-7 minutes.
  2. Heat the oil in a wok or large saucepan for a couple of minutes. Add the 100ml coconut milk and bring to the boil. Add 1 teaspoon red curry paste. Reduce the heat and simmer gently, stirring occasionally, for about 2-3 minutes. The sauce should have reduced and thickened by this stage.  Add the chicken, soy sauce, fish sauce, peper, 50ml coconut milk and cook, stirring occasionally for 10 minutes.
  3. Add coopped spring onions, red peppers and lemon.