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Creamy Chicken & Kumara Curry

Creamy Chicken & Kumara Curry

serving size icon
Serves 4


  • 1 tbsp Oil
  • 500g Red Kumara
  • 1 Onion, sliced
  • 1/4 cup Red Curry Paste
  • 400g tin Coconut Cream
  • 1 tbsp Fish Sauce
  • 2 tbsp Chopped Basil Leaves
  • 500g Boneless Chicken Thighs, cut into large chunks


Heat the oil in a frying pan. Add the chicken and cook it over a high heat until it is golden brown.

Reduce the heat to medium, add the onion to the pan and cook it for a further 3-4 minutes.

Add the red curry paste and cook for another minute.

Add the red kumara, coconut cream, 3/4 cup water and fish sauce. Simmer for 20 minutes or until the kumara is soft.

Stir in the basil.

Serve with rice and green beans.

This recipe was sent in by kaipara kumara


Qty Price
Fresh Produce Kumara Red Washed $5.00 kg
$5.00 kg
Ayam Thai Red Curry Paste $5.00 ea
$5.00 ea
Trident Coconut Cream Premium $1.39 ea
$1.39 ea
Poonsin Fish Sauce
arrow icon exclamation icon Out of stock Out of stock
Superb Herb Basil Fresh $3.70 ea
$3.70 ea
Countdown Chicken Thighs Skinless & Boneless Small Pk
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Olivani Olive Oil Extra Light $8.30 ea
$8.30 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg