Prep Time
10 mins
Servings
4 Servings
Cook Time
15 mins
Difficulty
Easy
A weeknight-friendly Thai-style red curry that is bright, creamy and ready in under 30 minutes. Uses simple pantry staples for a satisfying, healthy dinner.
Ingredients
500g skinless chicken breast, sliced into 2cm strips
400ml full fat coconut milk (1 can)
2 tbsp red curry paste
1 tbsp vegetable oil
1 medium onion, thinly sliced
3 cloves garlic cloves, minced
1 red pepper, sliced into strips
100g baby spinach
2 tbsp fish sauce
1 tbsp light brown sugar
1 lime, juice only
10g fresh coriander (cilantro), roughly chopped
1/4 tsp salt (adjust to taste)
1/4 tsp black pepper, freshly ground
Method
Step 1
Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the sliced onion and cook for 3–4 minutes until translucent.
Step 2
Add the minced garlic and red curry paste and fry for 1 minute, stirring, until fragrant.
Step 3
Stir in the sliced chicken and cook for 3–4 minutes until the chicken is sealed on the outside.
Step 4
Pour in the coconut milk, add the fish sauce and brown sugar, then bring to a gentle simmer. Reduce the heat to medium and simmer for 5 minutes until the chicken is just cooked through.
Step 5
Add the red pepper and baby spinach, stirring until the spinach wilts and the pepper is just tender, about 1–2 minutes. Taste and season with salt and pepper.
Step 6
Remove from the heat, stir in the lime juice, and adjust seasoning if needed.
Step 7
Serve immediately in bowls, garnished with chopped coriander and extra lime wedges if liked. Suggest serving with steamed jasmine rice or rice noodles.
Nutritional Information
Per serving:
Energy - 510kcal
Protein - 44g
Carbohydrates - 16g
Fat - 29g
Fibre - 3g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use light coconut milk to reduce calories and fat. For a quicker option use pre-sliced chicken and pre-chopped veg.
