Thai Red Chicken Curry

Thai Red Chicken Curry


2 people made this

Quick, easy and delicious. And only 234 calories per serve. This is a perfect recipe for a quick mid week meal.

CalorieCountedCurries South Australia, Australia

Serves: 2 

  • 1 tablespoon red curry paste
  • 200ml coconut milk
  • 1 tablespoon fish sauce
  • 100g cauliflower florets
  • 250g skinless chicken breast, cubed
  • 100g snow peas, sliced diagonally
  • 1 tablespoon fresh coriander, chopped

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Fry curry paste in a saucepan on a medium heat for 1 minute. Add coconut milk and stir until paste is fully dissolved.
  2. Add fish sauce, cauliflower and chicken. Bring to a boil then reduce heat to low, cover and cook for 10 minutes. Stir occasionally to ensure chicken is evenly cooked.
  3. Add snow peas and cook for a further 5 minutes.
  4. Sprinkle with coriander to serve.


Be careful when choosing your brand of coconut milk as the calorie count varies dramatically. Sometimes the brands that are not marked as light have a lower calorie count than those which are.

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