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

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

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.

Loved by curry enthusiast globally

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Simply the best products you can buy to enhance your culinary skills !

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

Verified curry lover

Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

Verified curry lover

always very good and fantastic flavours.

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Shemins Chilli Free Paste is the only Paste we buy now as there is really nothing else on the market that is completely chili free but enabling to create delicious…

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Website is well designed and easy to navigate

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Easy to use website

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Amazing pastes and recipes I have most of your spice mixes, I recommend to a lot of people x

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I couldn't get the website to work Saturday. Fine today.

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Terrible website! So difficult to order what you actually want. Backwards and backwards again to get what you want. Gave up yesterday and same story today. Great products shame about…

Chicken with Thai Curry Satay Sauce

Serves

The star of the show

Shemin's Thai Red Curry Paste

(14)

Medium

(66)

Medium

Shemin’s Indian Curry Paste

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

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Chicken with Thai Curry Satay Sauce

Tips

Pair it with

(14)

Medium

Shemin's Thai Red Curry Paste

(13)

Medium

Shemin's Thai Green Curry Paste

Join Shemin’s RECIPE Club

Get a free recipe ebook

Similar recipes you might like

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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 ...

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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. FacebookTwitterEmail

Duck Khao Soi (Thai Red Duck Curry)

This is a vibrant duck curry that captures all the bright, bold flavours of Thailand. Our delicious Red Thai Curry Paste, coconut milk and fish sauce are perfectly balanced with ...

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This is so simple and quick to prepare. Makes a great starter that is best enjoyed with lots of warm crusty bread to mop up the sauce. FacebookTwitterEmail

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Take yourself to Thailand this week with our authentic and fragrant Thai Red Beef Curry. Tender pieces of beef with sweet peppers, creamy coconut milk and our fiery Thai Red ...

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Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

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

This is so simple and quick to prepare. Makes a great starter that is best enjoyed with lots of warm crusty bread to mop up the sauce.
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The perfect go-to curry for a quick and tasty mid-week meal. Ready in minutes and tastes sensational!
FacebookTwitterEmail