Tender chicken thighs marinated for 24 hours, then seared and slow-simmered in a rich Thai red curry sauce built on coconut milk, ginger, garlic, and red curry paste. Carrots, red and green bell peppers, and red onion cook directly in the curry until tender, soaking up every layer of flavour. Fresh basil and cilantro brighten the finish. Served over steamed white rice, this is a full, satisfying plate built for your clean bulk.

Chicken thigh, long grain white rice, coconut milk, carrots, red bell peppers, green bell peppers, red onion, yellow onion, chicken stock, tomato paste, red curry paste, garlic, ginger paste, lemon juice, sunflower oil, cilantro, basil, curry powder, black pepper, salt.