Thai chicken curry recipe

276 ratingsRate
  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 330 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
thai chicken curry HERO

Heat the oil in a large pan and fry the chicken for 5-6 minutes until golden. Then add the onion and peppers and fry for 3-4 minutes until tender.

Add the red curry paste and fry for a minute, then pour over the cocount milk.

Bring to the boil then simmer for 5 minutes. Put in the cauliflower, cook for a further 5 minutes, then add the baby sweetcorn and cook for 2-3 minutes.

Cut the mangetout into strips and add them to the pan with the coriander just before serving.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 2tbsp sunflower oil
  • 2 large chicken breasts, cubed
  • 1 onion, sliced
  • 2 red peppers, deseeded and roughly chopped
  • 1-2tbsp Thai red curry paste
  • 400ml tin reduced-fat coconut milk
  • 1 small cauliflower, divided into florets
  • 100g (3½oz) baby sweetcorn
  • 100g (3½oz) mangetout
  • handful fresh coriander, chopped, plus extra leaves to garnish
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    330
    17%
  • Sugar
    11g
    12%
  • Fat
    18g
    26%
  • Saturates
    10g
    50%
  • Salt
    0.4g
    7%
of an adult's Reference Intake daily amount.
Find out more
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.