Creamy coconut chicken curry with colourful vegetables

Creamy coconut chicken curry with colourful vegetables: tender chicken, coconut milk, red curry paste, red pepper, mangetout and lime in a quick after-work dinner.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 520 kcal per serving
• Protein: 44 g
• Fat: 30 g
• Carbs: 12 g

Ingredients

• 400g chicken breast fillet
• 400ml coconut milk
• 2 tbsp red curry paste (without added sugar)
• 200g mangetout
• 1 piece of ginger (about 2 cm)
• 1 tbsp coconut oil
• 1 unwaxed lime
• 1 red pepper
• 1 bunch of coriander
• 1 pinch of sea salt

Method

You’ll need: wok · saucepan · chopping board · knife · grater · wooden spoon · ladle

1. Pat the chicken breast fillet dry and cut it into thin strips. Cut the red pepper into narrow strips, wash the mangetout and finely grate or chop the ginger.
2. Heat the coconut oil in a wok or large pan and fry the chicken over a fairly high heat until lightly browned on the outside.
3. Add the ginger and red curry paste and fry briefly, stirring, until everything smells fragrant.
4. Stir in the red pepper and coconut milk, bring to the boil, then let the curry simmer gently until the pepper is soft but still has some bite.
5. Add the mangetout at the end and cook only briefly so they stay crunchy and bright green.
6. Season with lime juice and a little sea salt, sprinkle with coriander and serve straight away.

Good to know

A curry like this is on the table quickly and still feels like a proper meal. Creamy, spiced, fresh – just what you fancy after a long day.

Swaps

Chicken breast fillet → turkey breast (similar protein content, usually a little leaner). Coconut milk → unsweetened cashew cooking cream (thinner, with less saturated fat). Red pepper → broccoli (more fibre and folate). Rice as a side → cauliflower rice (far fewer carbohydrates, more veg).

Allergens

The curry is naturally dairy-free and gluten-free, but depending on the curry paste it may contain crustaceans (shrimp paste) or fish. For children, reduce the heat; during pregnancy, only make it with well-cooked ingredients and pasteurised coconut milk.

Dairy-free recipes