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Thai-Style Chicken Curry | Paired with Little Beauty Gewurztraminer


  • 4 green finger chillies, roughly chopped
  • 2 lemongrass stalks, roughly chopped
  • 3 garlic cloves, peeled & finely chopped
  • 1 tbsp galangal paste
  • 1.5cm piece fresh ginger, peeled & finely chopped
  • 1¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 2 tbsp rapeseed oil


  • 400 grams chicken fillets
  • 2 medium onions, finely chopped
  • 2 medium sweet potatoes cut into 2cm chunks
  • 3 tbsp rapeseed oil
  • 1 x 400ml tin coconut milk
  • ½ cup chicken stock
  • 3-4 lime leaves
  • Jasmine rice, to serve
  • 1 lime, cut into wedges, to serve
  • Bunch of fresh coriander, roughly chopped


Heat the oven to 200C (180C fan) and line a large baking tray with foil. Add the sweet potatoes with two tablespoons of oil, and place on the tray in a single layer. Roast for 15 minutes, then transfer to a plate.

To make the paste, put all the ingredients into a blender with two tablespoons of water, then blend as smoothly as possible. (Add a little extra water and oil if you need more help to blend.)

Heat a tablespoon of oil in a large frying pan and, when hot, add the onions stirring until translucent about 2-3 minutes.  Add the paste and stir-fry for 4 minutes, then add chicken fillets, stirring together for a further 5 minutes. Slowly add the coconut milk and chicken stock, stirring them into mix. When the coconut milk starts to bubble, add the sweet potato, and the lime leaves.  Simmer until liquid has reduced to half.  Sprinkle with fresh coriander, a squeeze of lime juice and serve with Jasmine rice.

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