The star of the show

Gluten free

Shemin's Thai Red Curry Paste

Shemin’s Thai Red Curry Paste is a rich, aromatic blend made with fresh herbs and spices, including lemongrass, galangal and red chillies. It delivers a smooth, warming flavour with a gentle heat that builds as it cooks. Perfect for creating comforting Thai-style curries at home full of flavour.

(14)

Medium

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£4.95

Ingredients

6 boneless, skinless chicken breasts, pounded to 1/2 inch thick (can also use chicken thighs)
130g smooth natural peanut butter (without added sugar) at room temperature
25ml rice vinegar (not “seasoned” vinegar)
2 tbsp soy sauce
2 tsp palm sugar or sweetener of your choice
100g Shemin’s Thai Red Curry Paste or to taste (can also use Thai Green)
5 tbsp stock, chicken or vegetable
fresh ground black pepper to taste and salt
about 2 tbsp Peanut oil (depends on your pan)
400ml coconut milk
1 tbsp chopped coriander, plus more for garnish, if desired
2 tbsp chopped peanuts, plus more for garnish, if desired
chopped chilllies for garnish, if desired

How to make Chicken with Thai Curry Satay Sauce

Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1cm, 1/2 inch thickness or get your butcher to do it for you.
In a food processor combine the peanut butter, rice vinegar, soy sauce, sugar, Shemin’s Thai Red Curry Paste, and stock.
Heat the oil in a heavy, large frying pan. Season chicken with salt and black pepper, then add the chicken to the pan and sauté over a medium heat until chicken breasts are nicely browned and cooked through, about 4-5 minutes on first side, and 3-4 minutes on the second side. You can also cook the chicken on the BBQ. (It’s important to thoroughly cook but not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.)
Remove the chicken to a plate and cover with foil. Reduce the heat to low and add the coconut milk. Scrape off the browned bits from the bottom of the pan, then stir in the peanut/curry paste mixture and heat through, for about 4-5 minutes.
Add any juices that have accumulated on the plate and cook for another minute or two. Turn off the heat and mix in the chopped coriander. Serve the sauce immediately over chicken breasts, with additional chopped peanuts and chopped chillies for garnish if you like.

Tips

Tips:

If you find our Thai Curry Paste a little too hot, try putting less paste or more coconut milk or add coconut cream too.

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Loved by curry enthusiast globally

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Always great

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I'm a long time customer and keep coming back for the great taste and convenience.

Verified curry lover

you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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Excellent

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Fabulous!!

Verified curry lover

This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

Verified curry lover

Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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Easy to navigate website & fantastic products. Thank you

Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Chicken with Thai Curry Satay Sauce

Serves

The star of the show

Shemin's Thai Red Curry Paste

(14)

Medium

Ingredients

How to make Chicken with Thai Curry Satay Sauce

Tips

Pair it with

(14)

(13)

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Get a free recipe ebook

Chicken with Thai Curry Satay Sauce

Serves

The star of the show

Shemin's Thai Red Curry Paste

(14)

Medium

Ingredients

How to make Chicken with Thai Curry Satay Sauce

Tips

Pair it with

(14)

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Shemin's Thai Red Curry Paste

(13)

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Shemin's Thai Green Curry Paste

Join Shemin’s RECIPE Club

Get a free recipe ebook

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Pork Belly Red Curry

Add some heat to the dinner table with this aromatic explosion of Asian flavours. The beautiful pork and the melting texture of the meat in the Thai red curry paste ...

Spicy Thai Chicken Wings

A quick and easy recipe that doesn’t compromise on flavour. Delicious cooked under the grill or on the BBQ for when the sun shines. FacebookTwitterEmail

Thai Lamb Curry

Traditional, authentic and aromatic. This Thai Lamb Curry is simply the best! FacebookTwitterEmail

Thai & Indian Fusion Curry

We’ve created a delicious fusion style curry with our award winning Thai Curry Paste and Garam Masala Spice Blend. The result? Mouth-watering deliciousness! FacebookTwitterEmail

Thai Red Cauliflower Soup

This has to be one of the best soup recipes we have made – simply divine! Everybody loves it, even those who aren’t really cauliflower or Thai fans. The flavours ...

Chicken Curry with a Thai Twist!

We know you might think we’ve gone totally mad here at Shemin’s HQ, but we’ve just stumbled upon one of the best curries we’ve ever eaten and we had to ...

Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

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Verified curry lover

Verified curry lover

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A quick and easy recipe that doesn’t compromise on flavour. Delicious cooked under the grill or on the BBQ for when the sun shines.
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Traditional, authentic and aromatic. This Thai Lamb Curry is simply the best!
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We’ve created a delicious fusion style curry with our award winning Thai Curry Paste and Garam Masala Spice Blend.
The result? Mouth-watering deliciousness!
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This has to be one of the best soup recipes we have made – simply divine!
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