Red Chicken Curry

A cosy, fiery Thai curry


  • 1 tbsp olive oil
  • 3 tbsp Thai red curry paste
  • 2 skinless chicken breasts, sliced
  • 1 small onion, finely sliced
  • 100g fine green beans, trimmed and halved
  • 150ml 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


  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.

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