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Thai chicken with a twist

Serves   6
Prep time: 30 mins
Cooking time: 30 mins

This twist on the traditional Thai chicken has the perfect balance between freshness and spiciness.

  • Thai
  • Chicken



  • 1/2 tsp oil
  • 1/2 tsp sesame oil
  • 2 onions, finely chopped
  • 1 Tbsp of red curry paste
  • 3 cloves of garlic, roughly chopped
  • Water
  • 2.5cm of grated ginger
  • 1kg chicken breasts, cut into bite sized pieces.
  • 1/2 tsp soy sauce
  • 1/2 tsp fish sauce
  • 2 lemongrass sticks, thickly sliced
  • 3 tsp brown sugar
  • 3 large Kaffir Lime leaves, torn in half to release maximum flavour
  • 1 red capsicum or packet of green beans (par-boiled)
  • Lemon juice
  • 3 Tbsp Coriander (optional)
  1. Heat the pan and add the oils
  2. Fry the onions until golden.
  3. Add the curry paste and garlic and fry for a few minutes, adding a little water to caramalise.
  4. Grate the ginger over the pan and fry for 2 minutes.
  5. Add the chicken and cook until nearly done.
  6. Add the soy sauce and fish sauce, lemongrass and brown Sugar. Add a little more water to create a sauce.
  7. Add the capsicum or beans and cook further until the chicken is done.
  8. Lastly, squeeze a little lemon juice to taste over the dish and top with the coriander if using.
  9. Serve with steamed long grain rice.