Chicken Curry with Almond Milk

Main Course


  • 300 Grams Chicken Thigh, Cut Bite Size
  • 3 Tablespoons Thai Southern Curry Paste
  • 1 Onion, Sliced
  • 1 Cup Holy Basil
  • 2 Red Chilies, Sliced
  • 1 Tablespoon Brown Sugar
  • ½ Teaspoon Salt
  • 2 ½ Cups UFC Velvet Almond Milk unsweetened
  • Spaghetti, Cooked


  1. Heat UFC Velvet Almond Milk unsweetened until hot. Add Thai Southern curry paste, stir until dissolved. Add Chicken thigh, cook until well done.
  2. Add onion then season with sugar and salt. Add holy basil, stir and cook until boil. Add red chili, boil and set aside.
  3. Put spaghetti on a plate, serve with curry, top with fresh holy basil.
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