Buttermilk & Red Thai Chicken Curry

Serves 6


150g Red Thai Curry Paste
750g Deboned Chicken cut into bite size strips (thigh)
1 Punnet Mushrooms sliced
1 Punnet Baby Marrow sliced
1 Bunch Coriander chopped

300ml Douglasdale Buttermilk
80g Sugar
100ml Coconut Cream
A handful of toasted Cashew Nuts
Salt and pepper to taste


1. In a pot heat up a little oil, fry the chicken pieces and once evenly browned remove and set aside.
2. Fry curry paste for 1 – 2mins.
3. Add the coconut and Douglasdale Buttermilk and let them emulsify gently.
4. Add vegetables and sealed chicken pieces and let them cook for about 10 mins.
5. Add seasoning, cashew nuts, sugar and chopped coriander before serving.
6. Serve with steamed Jasmine rice