Red curry with chicken & summer vegetables
Red curry paste bloomed in coconut milk, then loaded with courgette, peppers and cherry tomatoes. Lighter than most curries, and the vegetables keep some bite.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 626kcal
- Protein
- 35g
- Carbs
- 76g
- Fat
- 20g
Where the calories come from
- Protein 22%
- Carbs 49%
- Fat 29%
- Fibre
- 3.3 g
- Sugar
- 15.9 g
- Salt
- 1.99 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£3.12a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 450g chicken breast, thinly sliced
- 450g courgette, sliced
- 1 onion, sliced
- 1 ¼ bell peppers, sliced
- 150g cherry tomato, halved
- 2 ½ tbsp red curry paste
- 380g coconut milk
- 120ml chicken stock
- 2 tbsp brown sugar
- 1 ½ tbsp fish sauce
- 3 kaffir lime leaves, thinly sliced
- 25g Thai basil, leaves picked
- 300g jasmine rice, to serve
Method
Rinse the jasmine rice and cook it in double its volume of water for about 12 minutes, until tender. Let it sit with the lid on until the curry is ready.
Set a large pan on the hob over a medium-high heat. Spoon in the red curry paste with half of the coconut milk, breaking the paste up as you stir, for about 2 minutes, until it is bubbling and has thickened.
Now add the remaining coconut milk along with the chicken and the chicken stock. Cook for 5-6 minutes with the odd stir, until the chicken is cooked all the way through. If it thickens too much, loosen it with a little water.
Drop the heat to medium and tip in the cherry tomatoes, pepper, onion and courgette. Give them 4-5 minutes, until they are as tender as you like.
Stir through the sliced kaffir lime leaves with the brown sugar and fish sauce and give it 2 more minutes. Taste, and add a touch more sugar or fish sauce if needed.
Off the heat, fold the Thai basil through and let the curry rest for 1-2 minutes. Spoon it over the rice.
Adapted from Feasting at Home
