15/10/2025
Give this mouth-watering Thai red curry recipe a try! 🤤 It's packed with 46g of protein per serving, plus it's quick, easy and tastes amazing.
To make, you'll need:
- 500g chicken breast, diced
- 400ml light coconut milk
- 2 bags microwavable jasmine / Thai rice
- 1 Tbsp Thai Red Curry Paste (see below)
- 1/2 tbsp coconut oil
- Handful baby corn
- Handful mange tout
- 1 spring onion
- Handful of coriander
For the Thai red curry paste:
- 2 red chillies
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 3 garlic cloves
- A big handful of coriander (stalks removed)
- 3cm cube ginger
- 2 shallots
- 3 garlic cloves
- Grated zest and juice of a lime
- 1 tbsp hot paprika
- 1/2 tbsp coconut oil
- Start by making your Thai red curry paste! Blend together all of the ingredients until they form a vibrant red paste, this will smell amazing! You can store this paste for up to two months if you have any leftover.
- Heat a large, deep pan with ½ tbsp coconut oil and add in your diced chicken breast, stir until browned.
- Add 1tbsp of your paste into the pan and keep stirring to let all the fragrances cook out.
- Then add your coconut milk and bring to a simmer for 8 - 10 minutes.
- Drop in your veggies and let them cook for a further 3 - 5 minutes. You want them to be cooked through but still vibrant in colour.
- Serve with your rice of choice and top with some sliced spring onions and fresh coriander!
