The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai chicken, sweet potato wedges & rainbow slaw
This is a feast for the eyes as well as the taste buds! Tender strips of chicken breast, marinated in Thai red curry paste, are served with golden sweet potato wedges and a crunchy cabbage, carrot and mangetout slaw in a zippy dressing of yogurt, mint, coriander, lime and tamari.
SWK: Source of fibre
SWK: High protein
Plants 6
fake away
Serving size
Ingredients
- 1 onion
- 3 small sweet potato
- 2 skinless chicken breasts
- 3 tbsp Thai red curry paste (use half) (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 80g mangetout
- 1 red cabbage
- 2 carrot
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 572
Protein: 43g
Carbs: 97g
Fat: 4.6g
Ingredients
- 3 sweet potato
- 4 carrot
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 skinless chicken breasts
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 160g mangetout
- 2 onion
- 1 red cabbage
Nutritional Information
Calories: 518
Protein: 43g
Carbs: 83g
Fat: 4.3g
Thai chicken, sweet potato wedges & rainbow slaw
This is a feast for the eyes as well as the taste buds! Tender strips of chicken breast, marinated in Thai red curry paste, are served with golden sweet potato wedges and a crunchy cabbage, carrot and mangetout slaw in a zippy dressing of yogurt, mint, coriander, lime and tamari.
Cook time:
35 mins
Cuisine:
Thai
Food group:
Poultry
Allergens: Soya, Milk
Cooking Instructions
Get the wedges going
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the sweet potatoes into wedges, put them on a baking tray lined with baking paper and spritz with cooking spray. Roast for 20-25 mins until soft and golden.
Marinate the chicken
- Meanwhile, on a separate board, slice each of the chicken breasts lengthways into 3-4 chunky strips.
- Put the strips into a bowl with half the Thai paste (the whole sachet for 4 portions) and half the yogurt. Mix well to coat and set aside.
Prep the slaw
- Thinly slice the mangetout lengthways.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the mangetout for 2 mins, then transfer to a large mixing bowl.
- Peel and thinly slice the onions, then core, trim and thinly slice the cabbage. Coarsely grate the carrots. Finely chop half the mint leaves, and roughly chop the coriander.
- Add the onions, cabbage, carrots and chopped herbs to the mangetout bowl. Grate in the lime zest, then squeeze in the juice (to taste). Add the tamari and remaining yogurt, then mix well.
Roast & grill
- Spread out the chicken on a baking tray lined with foil. Put the tray in the oven with the wedges for the final 5 mins of their cooking time.
- When the wedges are cooked, take them out of the oven. Heat your grill to high and grill the chicken for 4-5 mins, until golden brown and cooked through.
Finish & serve
- Serve the Thai chicken with the wedges and slaw, then scatter over the remaining mint leaves.