Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Thai-style Red Chicken and Vegetable Curry

by Jo Scarratt-Jones from Eat Well for Less: Happy & Healthy

A quick, flavourful Thai-style chicken curry from the Eat Well For Less team packed full of fresh veg and made fragrant with the flavours of lemongrass, cumin and coriander.

Introduction

Making your own curry paste is always a great thing to do – you can then add as much or as little as you like to the sauce. Poaching the chicken and vegetables in the sauce keeps them nice and tender.

Read more Read less

Ingredients

1 tsp vegetable oil
1 x 400ml tin reduced fat coconut milk
1 reduced-salt vegetable stock cube
2 red peppers, deseeded and roughly chopped
200g baby corn, halved
1 courgette, thickly sliced
500g chicken breast fillet, roughly chopped
1 tbsp reduced-salt soy sauce
1 tbsp roughly chopped coriander
1 tbsp roughly chopped basil
300g rice noodles
For the curry paste:
3 garlic cloves, roughly chopped
3 red chillies, roughly chopped
5cm piece of ginger, peeled and roughly chopped
2 lemongrass stems, outer leaves disc
1 small red onion, roughly chopped
finely grated zest and juice of 1 lime
1 tbsp ground coriander
1 tbsp ground cumin

Method

Tip all the curry paste ingredients into a food processor and blitz to a fine purée.

If you like a stronger curry, use all the paste, but if you like a milder curry, use only half. Transfer any you are not using to a sealable container and store in the fridge for up to 3 days, or in the freezer for 3 months.

Heat a sauté pan or saucepan until medium hot. Add the oil and curry paste and stir-fry for 1–2 minutes until just coloured and fragrant.

Add the coconut milk, then refill the tin with water and add to the pan. Crumble in the stock cube and bring to the boil, stirring occasionally until the liquid is simmering and the stock cube dissolved.

Add the peppers, baby corn and courgette and return to the boil, then turn down the heat and simmer for 5 minutes.

Add the chicken and simmer for 10 minutes until the chicken and vegetables are tender, and the curry thickened slightly.

Stir in the soy sauce and half the coriander and basil.

While the chicken is cooking, cook the noodles. Bring a pan of water to the boil, add the noodles and turn off the heat. Leave to soak for 3 minutes until just cooked through. Stir around until loose, then drain and return to the pan.

Divide the noodles between serving bowls and spoon the curry alongside. Scatter the remaining coriander and basil over the top

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week