• 2 tbsp sunflower oil
  • 1 onion, finely sliced
  • 3 cloves of garlic, finely chopped
  • 4 chicken breasts, cut into chunks
  • 3 tbsp Thai red curry paste
  • 200 g basmati rice
  • 300 ml hot low-salt chicken stock
  • 200 ml tinned light coconut milk
  • 100 g mangetout
  • 1 yellow pepper, deseeded and sliced
  • 25 g fresh coriander, roughly chopped
  • 1 red chill, deseeded and finely sliced, to serve
  • lime wedges, to garnish


  1. 1

    Heat 1 tbsp of the oil in a large casserole dish and gently fry the onion and garlic for 5-8 minutes, or until soft. Remove from the pan and set aside.

  2. 2

    Add the remaining oil to the pan and fry the chicken on a high heat for 2-3 minutes until browned all over. Return the onions and garlic to the pan, along with the curry paste and rice. Stir well and cook for a further 3 minutes.

  3. 3

    Stir in the stock and coconut milk, bring to the boil and cover and simmer for 6-8 minutes. Add the mangetout and pepper and cook for a further 2-3 minutes, or until the rice is cooked through and the vegetables are just tender.

  4. 4

    Stir through the coriander, sprinkle with chilli and serve with wedges of lime.

Nutritional Details

Each serving provides
  • Energy 1784kj 426kcal 21%
  • Fat 12.6g 18%
  • Saturates 4.2g 21%
  • Sugars 7.6g 8%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

24.2g carbohydrate 3.9g fibre 52.2g protein

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