Thai coconut chicken

Thai coconut chicken

  • serves 2
  • A little effort

We love a freshly made, aromatic curry, but don't always have time to make one. This red Thai chicken curry uses ready-made paste, making it achievable as a quick and easy midweek meal.



  • Thai red curry paste 1-2 tbsp, depending on how hot you like it
  • half-fat coconut milk 400ml tin
  • skinless chicken breasts 2, cut into strips
  • green beans 100g
  • cherry tomatoes 100g
  • brown rice 100g, steamed to serve


  • Step 1

    Stir-fry the curry paste in a splash of the coconut milk until fragrant. Add the rest of the milk and bring to a simmer. Add the chicken and beans and simmer for 5 minutes. Add the tomatoes and simmer for another 3 minutes. Serve with brown rice.

Nutritional Information

  • Kcals 387
  • Fat 24.4g
  • Saturates 18.6g
  • Carbs 6.8g
  • Protein 36.9g