In A Hurry Red Thai Chicken Curry

Served on a board is a bowl of red Thai chicken curry with a heart shaped side dish of Thai Jasmine rice

Serves: 4
Prepare: 10 min
Cook: 25 min

I have to admit my in a hurry red Thai chicken curry is one of my favorite recipes ever, I just love it. This is a stress free dish to prepare, and tastes absolutely delicious. It’s an ultimate favorite of everyone I have made it for.

This recipe is so adaptable and helps me to meet my macro-nutrient target for the day. After a hard days training I use coconut milk to introduce some good fats to my diet and on my rest days I opt for the low fat coconut milk to keep my fats low. This curry is a ‘win win’ in my eyes.

I used to constantly say how one day I wanted to be able to produce great quality food. I wanted to be able to go into my kitchen and be able to produce great tasting food without spending ages hunting for a recipe or worse off making ready-made food.

Where my love for curries began

Christmas of 2015 I received the Hairy Bikers curry book. I know Paul had a plan in his head. He loves curries, and ever since we moved down south we haven’t been able to find a curry as good as back home. He may not have said it in so many words but I think he bought the book so I would make him curries. Actually I know for a fact that was his plan!

There was also another reason. And this is something I will always be grateful to Paul for. Is that he constantly encourages me. I mean I could talk for Britain about all the things I want to do and all the ideas I have. But Paul actually gets me to do them!

When #52weeksoffood began (a challenge set for me to cook a new meal every week for a year) it was an opportunity for me to try out some of these recipes. I think this was the second curry recipe I tried and I liked how fast and simple it was. The sauce is so thick and creamy yet I know all the ingredients that went into it are all healthy.

I have made this recipe so many times now as a meal for friends and family, a romantic meal for two and the best post workout meal. I never knew healthy food could taste so good.

Now get to that kitchen and make my ‘In a Hurry Red Thai Chicken Curry’ and if you do manage to resist eating it all, it makes a great leftover lunch the following day. You’ll make all your colleagues jealous.


  • 2 tsp coconut oil
  • 450g Chicken Breast, diced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • Broccoli florets
  • 2 tbsp. red or green Thai curry paste
  • 400g tin low fat coconut milk
  • 200ml water
  • 2 tbsp. fish sauce
  • 6 lime leaves
  • 1 tsp sugar
  • 2 tbsp. cornflour
  • Fresh Coriander (optional)


1 Heat the coconut oil in a large frying pan or wok over a medium heat. Add the chicken to the pan and cook for 5 – 7 minutes until the chicken has turned white and cooked on all sides.

2 Add in the peppers and broccoli and cook for 2 – 3 minutes.

3 Chuck in the Thai paste, coconut milk, water, lime leaves, fish sauce and sugar. Stir well and allow the mixture to simmer on a medium heat for 10 to 15 minutes.

4 Mix the cornflour with a dash of water until it turns to a thick paste.

5 Ensure the chicken has cooked through, add in the cornflour and gently stir well until the sauce begins to thicken.

6 Serve the curry in large bowls with Thai, Basmati rice or Flatbreads. Sprinkle some fresh coriander on top to garnish.

7 Now sit back, relax and enjoy the tastiest guilt free curry!

Top Tip: You can choose to use coconut milk instead of the low fat version. Exclude the water and cornflour from your ingredients as you won’t need these. The coconut milk is fantastic source of good fats, it will help you meet your macro-nutrients for the day and is super healthy.

If you enjoyed this recipe and would like to see more, please click here.


Please enter your comment!
Please enter your name here