Thai Red Curry

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Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 288kcal
Author: Matt Cooney


  • 1 red chili
  • 1 thumb sized piece ginger
  • 3 cloves garlic
  • 3 shallots (or 1 white onion)
  • 2 tbsp red curry paste
  • zest and juice of half a lime
  • 2 chicken breasts
  • 1/2 courgette
  • 1/2 red pepper
  • 8 mushrooms
  • 100g brocolli
  • 200ml light coconut milk (Tesco's is the lowest calorie)
  • 100ml vegetable stock
  • 1 kcal spray
  • fresh coriander
  • salt & pepper (to taste)


  • In a food processor blend the red chili (deseeded), ginger, shallots, garlic, zest & juice of lime and the red curry paste.
  • Heat a pan on medium heat and spray with 1 kcal spray.
  • Add half the paste to the pan and cook for 2-3 minutes. (Keep the other half for up to 5 days in the fridge to use again or double the quantity of chicken, coconut milk, stock and veg to make a curry for 4 people).
  • Add in the coconut milk and stock. 
  • Bring to a simmer and add the chopped chicken breasts.
  • Add in the broccoli, pepper and courgette and cook for 12 minutes stirring from time to time.
  • Stir in the mushrooms and cook for a further 2 minutes.
  • Season to taste and garnish with fresh chili and coriander.
  • Serve with rice or if you want a low carb option, serve it with cauliflower rice.


Calories: 288kcal | Carbohydrates: 18g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 34143mg | Potassium: 953mg | Fiber: 6g | Sugar: 20g | Vitamin A: 3640IU | Vitamin C: 84.8mg | Calcium: 43mg | Iron: 1.7mg