High-protein Thai curry with chicken and coconut milk

High-protein Thai curry with chicken and coconut milk: a creamy curry with red curry paste, red pepper and lime juice. Spicy, filling and quick to cook.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 510 kcal per serving
• Protein: 32 g
• Fat: 34 g
• Carbs: 20 g

Ingredients

• 250 g chicken breast
• 400 ml coconut milk
• 2 tbsp red Thai curry paste
• 1 tbsp coconut oil
• 1 handful of mangetout
• 1 red pepper
• 1 tsp lime juice

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Cut the chicken breast into bite-sized pieces. Deseed the pepper and cut it into strips, and wash the mangetout.
2. Heat the coconut oil in a deep frying pan and fry the chicken all over until it takes on a little colour.
3. Add the red Thai curry paste to the chicken and fry briefly until fragrant.
4. Stir in the pepper, mangetout and coconut milk. Simmer the curry over a medium heat until the vegetables are soft and the chicken is cooked.
5. Season with lime juice and stir gently so the sauce stays creamy.
6. Serve hot and spoon plenty of sauce over the chicken and vegetables.

Good to know

When it needs to be quick but should still taste like a proper meal, this curry is my first choice. Creamy, spicy and pleasantly fresh at the end.

Swaps

Chicken breast → turkey breast (similar protein content and usually a little leaner); coconut milk → unsweetened almond and coconut drink (thinner, with fewer saturated fats); maple syrup or honey → date paste (adds small amounts of fibre); red pepper → broccoli (more fibre and folate).

Allergens

Depending on the curry paste, the dish may contain crustaceans, fish or soya; reduce the heat a lot for children, and during pregnancy make sure the chicken is cooked through and the curry paste is pasteurised.

Dairy-free recipes