Thai Red Chicken Curry

This spicy Thai red curry is made with refreshing light coconut milk, vibrant chilli and red Thai curry paste, and is a great way to use leftover chicken.

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 4 people


Heat the oil in a large pan over a low heat.

Add the onion, garlic and ginger and fry until softened, about 5-10 minutes.

Add the curry paste and cook for a further 2 minutes.

Pour in the coconut milk and stock and bring up to a gentle simmer.

Add the shredded chicken to the pan and cook for 10 minutes, then add the beans and continue to cook for another 5 minutes.

Balance out the flavours in the dish by adding the soy sauce with the lime juice and brown sugar to taste.

Garnish with some fresh coriander, red chilli and a wedge of lime.

Serve with some cooked Thai rice.


1 tbsp vegetable oil
1 onion, sliced
4 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated
2 tbsp red Thai curry paste
1 x 400g tin low fat coconut milk
300ml chicken stock
600g shredded cooked chicken
150g fine green beans, halved
1-2 tbsp soy sauce
1-2 limes, juiced, plus extra wedges to garnish
1 tbsp brown sugar
small bunch fresh coriander, to garnish
1 red chilli, seeded and sliced to garnish
rice, to serve