Sunghue Spicy Chicken Curry

Ready in 30 mins (Preparation 10 mins, Cooking 20 mins).Serves 4.

Sunghue Chilli Sauce provides the superb flavouring for this dish. You can choose from various spice levels according to your preferred heat level.

Sunghue Spicy Chicken Curry



  • 2 tbsp oil
  • 1 onion diced
  • 1/2 cup minced lemongrass (available in frozen section at most Asian grocery stores)#
  • 6 chicken drumsticks skin on
  • 2 tbsp tomato paste
  • 2 tbsp curry powder
  • 3 tbsp SUNGHUE CHILLI SAUCE- the secret ingredient for the full flavour of this dish*
  • 2 tbsp fish sauce
  • 1 tbsp salt*
  • I can 420ml coconut milk
  • 600ml water
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium potatoes, peeled and cut into chunks


  1. Heat a large pot on medium high heat, add the oil. Once oil is hot, add in the onion and lemongrass and sauté for 2 minutes until soft and fragrant.
  2. To the pot, add in the chicken drumsticks, tomato paste, curry powder, SUNGHUE CHILLI SAUCE, fish sauce, salt and sugar. Stir until well combined for a further 2 minutes, then pour in can of coconut milk and water to the pot.
  3. Add in potatoes and carrots, cover lid and simmer on low heat for 30 minutes until chicken is tender and carrots and potatoes are soft.
  4. Serve with steamed rice, vermicelli rice noodles or crusty bread.

* Note: #Minced lemongrass can be substituted with 2 lemongrass stalks, white parts only, finely chopped.
* Amount of SUNGHUE chilli and salt added can be varied according to your family’s preferred spice level and to taste.

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