Quick Red Chicken Curry

Quick Red Chicken Curry

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


  1. Put the curry paste, ginger and 1 tablespoon of 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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Recipe Details:

Serves: 2
Prep: 10 minutes
Cook: 15 minutes
Calories: 400kcal
Step: 3 and above

1tbsp Thai red curry paste
1tsp 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

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