Thai red curry

"Skip the takeaway – this classic Thai red curry recipe is simple to make at home. Red peppers and sugar snaps are added alongside the tender chicken for an extra helping of veg, plus this delicious one-pot dinner is ready in just 30 minutes."
Prep time:
5 min
Cook time:
25 min
Servings:
4 people

Health Score

High
Medium
Low
8.6 / 10
High score

Glycemic Index

Index
40
Low
Load
8
Low

Nutrition per serving:

Calories465.51 kcal23%
Fat13.99 g20%
Carbs13.61 g5%
Sugars3.62 g4%
Protein67.70 g135%
Sodium1014.67 mg51%
Fiber2.15 g8%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
40
Low
Glycemic Load
8
Low

Ingredients

1 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
5cm piece ginger, grated
1 lemongrass stalk, bashed with a rolling pin
5 tbsp Thai red curry paste
1 red pepper, deseeded and diced
4 skinless chicken breasts, cut into chunks
125ml light coconut milk
½ chicken stock cube (to make 75ml stock)
150g pack sugarsnap peas
½ tbsp fish sauce
15g fresh coriander, roughly chopped
steamed rice, to serve

Directions

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