Thai Red Chicken Curry

    30 minutes

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


    South Australia, Australia
    3 people made this

    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.

    See it on my blog

    Calorie Counted Curries

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)