Red chicken curry recipe

  • Serves 2
  • 20 mins
  • 686 calories / serving
  • Freezable
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This fiery, warming Thai curry has everything you need for a cosy night in. Ready in just 20 minutes, tender chicken breast meets creamy coconut, aromatic soy and fresh pak choi in this authentic Thai curry recipe. Serve with lime wedges to lend the dish a vibrant acidity.

  1. Heat the oil in a large frying pan over a medium heat. Add the curry paste and cook, stirring, for 1 minute. Stir in the chicken and onion, cook for 3 minutes, then add the beans and stock. Simmer for 3 minutes, then add the pak choi leaves.
  2. Stir in the coconut milk, then reduce the heat a little and simmer for 3 minutes, or until the chicken is cooked through with no pink meat showing. Stir through the soy or fish sauce and scatter over the coriander.
  3. Meanwhile, put the rice in a pan with 320ml (11fl oz) salted cold water. Bring to the boil, then cover and simmer for 10 minutes. Remove from the heat and set aside for 5 minutes, covered. Serve the rice with the curry and lime wedges for squeezing over.

Tip: Stir in some cooked sweet potato chunks with the coriander.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Dinner ideas for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food safety in the home and view the full Food safety at home video.

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  • Ingredients

  • 1 tbsp olive oil
  • 3 tbsp Thai red curry paste
  • 2 skinless chicken breasts, sliced
  • 1 small onion, finely sliced
  • 100g (3 1/2oz) fine green beans, trimmed and halved
  • 150ml (1/4pt) chicken stock
  • 2 baby pak choi, leaves separated
  • 300ml (1/2pt) reduced-fat coconut milk
  • 1 tsp soy sauce or fish sauce
  • handful coriander leaves, finely chopped
  • 160g (5 1/2oz) basmati rice
  • lime wedges, to serve
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  • Energy 2888kj 686kcal 34%
  • Fat 21.9g 31%
  • Saturates 11.5g 58%
  • Sugars 7.3g 8%
  • Salt 2g 34%

of the reference intake
Carbohydrate 78.8g Protein 47g Fibre 5.2g

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