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Philippine Artisan Flavoured Sauces, Condiments & Preserves

Product to use

Garlic Chilli Paste

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2 tablespoons vegetable oil

1 pack of skinless chicken thighs

2 tablespoons garlic chilli paste

2 cloves garlic, minced

1 small onion, finely chopped

1-inch piece of ginger, thinly sliced

150g fine beans

1 aubergine, cut into bite size pieces

1 red pepper, cut into cubes sizes

1 can of coconut milk

2 tablespoons fish sauce

Optional: add baby corn, mangetout, or use any stir fry pack from any supermarket

How to

  • Heat a wok or deep pan with oil.

  • Cut chicken thighs into cubes, season with salt and pepper. Set aside.

  • When the oil is hot, lightly fry the onions until transparent. Add the garlic and ginger and fry until aromatic.

  • Add the Garlic Chilli Paste and cook for about 1 minute.

  • Add the chicken pieces and mix until fully coated with the garlic chilli paste and cook until chicken is opaque or cooked.

  • Add the vegetables and mix thoroughly.

  • Add the coconut milk and fish sauce. Cook for about 30-40 minutes or until coconut milk has reduced by half.

  • Adjust seasonings,

  • Serve with rice.

This is a delicious dish that combines tender chicken pieces with a rich and fragrant coconut milk sauce. The sauce is flavoured with RoniB’s Kitchen garlic chilli paste, which adds a garlicky goodness and a fiery kick from the scotch bonnets. The garlic chilli paste is made with natural ingredients and has a smooth texture that blends well with the sauce.

Chicken Curry Thai Style

4-6 servings

45 mins



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