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  • Snow Peas 150 g
  • Desiccated Coconut 50 g
  • Coconut Milk 250 ml
  • Concentrated Lemon Squash 150 g
  • Chicken Thighs 1500 g
  • Vegetable Oil 100 ml
  • Water 600 ml


  • Basmati Rice 500 g
  • Water 600 ml

Before Serving

  • Coriander sprig 20 g
  1. Chicken

    • Heat up pot with oil, stir fry SEA Spice Paste, Tomato Paste till aroma is released.
    • Add in chicken into the pot and stir fry for 5mins.
    • Add in water and coconut milk, then bring to boil and let it simmer for 10 mins.
    • Add in snow peas, concentrated lemon squash cook for 5 mins.
    • Lastly, fold in the desiccated coconut and set aside.
  2. Rice

    • In a tray or insert, add in rice and water.
    • Steam the rice in the steamer for 35mins.
  3. Before Serving

    • Portion rice onto serving bowl, pour the spiced curry chicken over the rice.
    • Garnish with coriander.
    • Ready to serve.