The Naked Blondie Creamy Thai Red Curry

The Naked Blondie Creamy Thai Red Curry

By The Naked Blondie


15 Count


550 Calories

Total Time

25 Mins


4 Servings


2 chicken fillets

200g of fresh prawns

2 heaped tbsp of a good Thai red curry paste.

2 tbsp of light coconut milk

2 garlic cloves crushed

2 shallots or 1 small onion

3 tbsp of Glenisk 0% fat coconut Irish Strained Protein Yogurt

1 tbsp of Glenisk 0% fat natural Irish Strained Protein Yogurt

200ml of stock – bouillon

1 tbsp of fish sauce

1 lime

Fresh flat leaf parsley

Fresh coriander

Salt and pepper

2 cal Wicklow rapeseed oil

From Glenisk

Coconut 0% Fat Irish Strained Protein Yogurt Where to Buy

Nutritional Information (per serving)

The Naked Blondie Creamy Thai Red Curry


  1. Spray pan/wok with rapeseed oil & turn up the heat.
  2. Add prawns to the pan and fry off. Once ready, remove them from the pan and set aside.
  3. Re-spray pan with the rapeseed oil, add the onion, garlic and chicken and stir-fry.
  4. Stir red curry paste ensuring that everything is coated.
  5. Finally, add the liquids – stock & light coconut milk. Allow the mix to simmer for 3-5 minutes.
  6. Squeeze in your lime juice and add in the fish sauce. Allow to simmer for another 2-3 minutes.
  7. Remove the curry from the heat and add back in the prawns.
  8. Finally, stir in the Glenisk greek coconut yogurt to form a tasty, creamy sauce.
  9. Serve with your choice of rice, a wedge of lime, a sprinkling of parsley and a dollop of Glenisk greek natural yogurt.
Glenisk family portrait


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