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Red House Curry

If you’ve visited uptown Waterloo, Ontario, chances are you’ve come across a beautiful red brick bistro, appropriately named Red House. Owned and operated by Chef Dan McCowan, Red House one of my favourite places to get a curry bowl in all of Kitchener-Waterloo! From lamb to vegetarian, the rotating curry bowl special is just one of the reasons I frequent this amazing restaurant. Lucky for me Chef Dan makes and sells jars of his mouth-watering curry directly at the restaurant or at other fine KW retailers including Vincenzo’s, Chelsea Market, or Dana Short making it easy for me to replicate the deliciousness at home! So next time you’re in our neck of the woods make sure you grab a jar so you can enjoy a bowl at home!

Red House Curry

Print Recipe
Serves: 4 Cooking Time: 25


  • 1 tbsp extra virgin olive oil

  • 1 lb. Ontario chicken breasts, cut into 1-inch cubes
½ yellow onion, diced

  • 1 large red pepper, julienned

  • 1 cup snow peas, ends trimmed
1 can baby corn, drained

  • 1 jar Red House Curry Sauce

  • 4 cups cooked Jasmine rice

  • Garnish: Squeeze of lime, fresh cilantro, and toasted naan



Heat olive oil in a large non-stick pan over medium-high heat. Add chicken and cook 5 minutes. Add onion and cook another 2-3 minutes or until onions begin to turn translucent.


Add red pepper, snow peas, and baby corn. Cook 2-3 minutes or until veggies are tender-crisp.


Pour in 1 jar of Red House Curry Sauce. Reduce heat and allow to simmer 5-10 minutes, or until sauce is heated through.


Divide cooked rice among 4 bowls. Top with curry. Serve hot with a squeeze of lime juice, fresh chopped cilantro and a toasted naan on the side.

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