Red Thai Chicken Curry

With inspiration from a Pinch of Nom recipe but tweaked to taste, I thoroughly enjoyed this tasty and healthy, made from scratch Red Thai Curry. Following the recipe, I put in some cream cheese but felt that the dish would have been better without this as I prefer a spicy curry over a creamy one, so have taken this out of my version recipe below. I love to make base curry sauces from scratch and this was a fairly easy one to make, as long as you have a blender. Curries are also a great way to pack in lots of veggies too! Don’t be afraid to make recipes with a large ingredients list, you’d be surprised how many cupboard spices and fresh vegetables you can put into everyday meals and if you have leftovers, make a soup or freeze what you can. Accompanied by brown rice, Total calories = Approx. 495 calories per portion.

Ingredients (for 2 people);

For the curry paste;

  • 1 red chilli
  • 2 cloves of garlic peeled
  • 1 tsp ginger, peeled
  • 0.5 onion peeled and quartered
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 lime zest and juice
  • 0.5 tsp paprika
  • 0.5 tsp fish sauce
  • 0.5 tbsp tomato puree

For the curry;

  • 2 chicken breasts, diced
  • 1 red or orange pepper deseeded and finely sliced
  • 100 g baby corn chopped into bitesize pieces
  • 200ml light coconut milk
  • 1 chicken stock cubes crumbled
  • low calorie cooking spray
  • salt and pepper to taste
  • 100g brown long grain rice

Method (Takes approx. 30 mins including prep);


  1. Put all the paste ingredients into a food processor or blender and whiz to a thick paste, pushing the mixture down from time to time with a spatula.
  2. Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. You can make this up in advance and freeze it if you prefer.


  1. Put on your rice to cook for 20-25 minutes, in simmering, salted water.
  2. Meanwhile, spray a pan with low calorie cooking spray and set on a medium heat. When hot and sizzling, add the chicken and let it colour on all sides.
  3. Remove the cooked chicken chunks from the pan. Place your paste in the pan and fry it off for a minute.
  4. Pour in the coconut milk and the rest of the curry ingredients (except the chicken). Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
  5. Return the chicken to the pan and simmer for five to six minutes, or until the chicken is cooked through.
  6. Serve up your curry and rice in bowls and top with some pepper and chilli flakes.

A perfect Friday night curry if I say so myself!

If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at!

Happy munching!


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