Marion's Thailand

Try this delicious recipe from Marion Grasby as seen on "Marion's Thailand"


  • ¼ cup coconut cream

  • 3 Tbsp red curry paste

  • 2 cups coconut milk

  • 400g BBQ chicken, cut into bite-sized chunks*

  • 100g fresh pineapple, cut into bite-sized chunks

  • 8 cherry tomatoes, halved

  • 2 Tbsp fish sauce

  • 2 tsp sugar

  • 4 kaffir lime leaves, crushed

  • juice of 1 lime

  • ½ cup Thai basil leaves

  • steamed rice to serve.


  • 1.

    Heat coconut cream over high heat. Add curry paste and stir into hot coconut cream. Cook, stirring until paste is fragrant.

  • 2.

    Add coconut milk, chicken, pineapple and tomatoes. Simmer 10 minutes to warm through chicken.

  • 3.

    Stir through fish sauce, sugar, kaffir lime leaves, lime juice and basil leaves. Serve with steamed rice.

  • 4.

    Note: Left-over roast chicken is perfect for this dish. If using store-bought BBQ chicken, leave it to cool down before slicing.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 229kj
  • Fat Total 20g
  • Saturated Fat 14g
  • Protein 8g
  • Carbohydrate 6g
  • Sugar 2g
  • Sodium 285mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Marion's Thailand airs Tuesdays at 8:30pm only on LifeStyle FOOD

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