Chicken Red Curry with Chia Bia

Looking for the perfect Winter Warmer – try our Chicken Red Curry with Chia bia


1 LB skinless, boneless chicken thighs
One 15-ounce can full fat coconut milk
1 cup basmati rice
2 cups water
1 tblsp vegetable oil
1/2 red chili, thinly chopped
3 cloves garlic, thinly chopped
2 tblsp red curry paste
1 red bell pepper, thinly sliced
1/2 head broccoli, cut into small pieces
6 scallions, thinly chopped
Zest and juice of 1 lime
1/2 cup chicken stock
3 tblsp light soy sauce
1 tblsp fish sauce
1 tblsp palm sugar
2 tblsp whole Chia bia seeds


1. Chop the chicken thighs into bite-size pieces
2. In a bowl, put the coconut milk and mix well using a fork. Set aside.
3. In a large saucepan, put the rice and water and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes, until all the water is absorbed and the rice is cooked well.
4. Meanwhile in a large wok, heat the vegetable oil over high heat and fry the chili and garlic for 1 minute; then add the curry paste.
5. Add one ladle of coconut milk to the paste and stir well; cook for 2 minutes.
6. Add the chicken pieces and cook for 5 minutes.
7. Add the red bell pepper and broccoli and cook for 4 minutes.
8. Add the scallions and cook for 2 minutes
9. Add the juice and zest of the lime, the chicken stock, the remaining coconut milk, the soy sauce, the fish sauce and the palm sugar and cook for 3 minutes, stirring often.
10. Remove from the heat, add the chia, and stir well to combine.
11. Serve immediately with the cooked rice.



Always remember to ENJOY!


Sign in


Cart (0)

Cart is empty No products in the cart.