Thai Red Chicken Curry

by | Aug 26, 2020

This is a super-fast, super-easy red chicken curry recipe. Great for any dieter on Step 3 or above.

Serves: 2
Prep: 10 minutes
Cook: 15 minutes
Step: 3 and above

1tbsp Thai red curry paste
1 tsp grated fresh root ginger
150ml reduced-fat coconut milk
250g skinned chicken fillets, cut into small chunks
1 small red pepper, deseeded and thinly sliced
½ tbsp Thai fish sauce
100g fine green beans, trimmed
100g baby spinach leaves
60g brown rice (dry weight)
2tbsp chopped coriander
Lime wedges to serve



  1. Put the curry paste, ginger and 1 tablespoon coconut milk on a large frying pan set over a medium heat.
  2. When the mixture is really hot, add the chicken and red pepper and cook for 3-4 minutes, stirring occasionally.
  3. Stir in the remaining coconut milk with the fish sauce and bring to the boil. Reduce the heat and add the green beans. Simmer gently for 6-8 minutes until the chicken is thoroughly cooked and the vegetables are just tender. Add the baby spinach leaves and cook for 1-2 minutes until they wilt and turn bright green.
  4. Meanwhile, cook the brown rice according to the instructions on the packet.
  5. Divide the rice between 2 serving plates and spoon the curry over the top. Sprinkle with coriander and serve with lime wedges.

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