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 red chicken curry
Thisʼll wok your world! In this classic Thai dish, tender chunks of chicken are stir-fried with onions, red peppers, baby corn and sugar snap peas, coated in a fragrant red curry sauce, given a bit of zing with lime, coriander and chilli, and served with rice to mop up all those gorgeous flavours.
SWK: Source of fibre
SWK: High protein
Plants 5
highly rated
Serving size
Ingredients
- 280g basmati rice
- 2 onion
- 2 pepper
- 2 x chilli
- 160g baby corn
- 6 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.)
- 200g sugar snap peas
- 2 handful of fresh coriander
- 600g diced chicken breast
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lime
Nutritional Information
Calories: 508
Protein: 47g
Carbs: 78g
Fat: 2.4g
Ingredients
- 1 unwaxed lime
- 300g diced chicken breast
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 handful of fresh coriander
- 140g basmati rice
- 1 onion
- 1 pepper
- 80g sugar snap peas
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 chilli
- 80g baby corn
- 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.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 510
Protein: 47g
Carbs: 79g
Fat: 2.5g
Thai red chicken curry
Thisʼll wok your world! In this classic Thai dish, tender chunks of chicken are stir-fried with onions, red peppers, baby corn and sugar snap peas, coated in a fragrant red curry sauce, given a bit of zing with lime, coriander and chilli, and served with rice to mop up all those gorgeous flavours.
Cook time:
35 mins
Cuisine:
Thai
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Prep & soften your veg
- Meanwhile, peel and finely dice the onions, then deseed the peppers and dice into 2cm squares. Finely dice the chillies (deseed for less heat).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and chillies (to taste) for 5-7 mins.
Sauté the chicken
- Add the chicken and baby corn to the pan and cook for 5-6 mins, until the chicken is golden brown.
Ramp up the flavour!
- Squeeze both pastes into the pan and stir well.
- Add the stock, pour in 300ml boiled water (400ml for 4 portions) and stir well, then simmer for 6-8 mins until the chicken is cooked through.
- Tip in the sugar snaps and cook for 2 mins, then lightly season to taste with salt.
Finish & serve
- Take the pan off the heat and leave to cool a little.
- Finely chop the coriander.
- Stir the coriander and yogurt into the curry, then squeeze in the lime juice (to taste) and serve with the rice.