Thai-Style Creamy Red Curry
This Thai-Style Creamy Red Curry recipe is packed with creamy flavours! With a much thicker, milder sauce than traditional versions, even fussy eaters will love this tasty slimming dish. Perfect if you’re calorie counting.
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NutritionPer Serving
- Calories323
- Carbs15g
- Protein50g
- Fat5.5g
- Saturates2.4g
- Sugars13g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
The aromatic flavours in this slimming curry are much milder than the ones you might find in a traditional Red Thai Curry recipe. Using a light Alpro Coconut Drink, we’ve created a low fat rich and creamy sauce that keeps this dish slimming friendly.
We love how fragrant and refreshing the flavours in Thai cuisine are! Our homemade curry paste is packed with aromatic spices and zesty ingredients, including zingy lime zest and ginger. The finished result is the fiery coloured curry sauce that gives this dish its signature look.
It tastes so much milder than it looks! Serve with a portion of fluffy, basmati rice for a complete family meal even fussy eaters will enjoy.
What diets is this Thai-Style Creamy Red Curry suitable for?
Thai-Style Creamy Red Curry can be enjoyed on gluten free diets, as long as you substitute the chicken stock cubes for suitable alternatives.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Thai-Style Creamy Red Curry?
We’ve used Alpro Coconut Drink instead of coconut milk in this recipe. It should be available at most supermarkets.
Having a blender handy would make creating the homemade curry paste for this recipe so much easier. You’ll also want to use a large frying pan or wok to cook your curry for the best results!
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‘A very simple, slimming, yet authentic take on a Red Thai curry. Feels naughty, but it’s nice knowing it’s on point for a healthy way of life! You can make the paste ahead of time, to make it an even easier recipe to make! Delicious.’
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A blender is so handy for tasty recipes time and time again!
A large frying pan or wok like this one from Amazon would also make this recipe (and many others) much easier to prepare.
How many calories are in this Thai-Style Creamy Red Curry?
There are 323 calories per portion in this Thai-Style Creamy Red Curry, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Thai-Style Creamy Red Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
For the curry paste
Step 1
Put all the paste ingredients into a food processor or blender and whiz to a thick paste, pushing the mixture down from time to time with a spatula.
Step 2
Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. You can make this up in advance and freeze it if you prefer.
For the curry
Step 3
Spray a pan with low calorie cooking spray and set on a medium heat. When hot and sizzling, add the chicken and let it colour on all sides.
Step 4
Remove the cooked chicken chunks from the pan. Place your paste in the pan and fry it off for a minute.
Step 5
Pour in the coconut milk alternative and the rest of the curry ingredients (except the chicken and cream cheese). Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
Step 6
Return the chicken to the pan and simmer for five to six minutes, or until the chicken is cooked through.
Step 7
Stir through the cream cheese and serve.
What could I serve with this Thai-Style Creamy Red Curry?
This Thai-Style Creamy Red Curry will go really well with these tasty sides…
How do you know when Thai-Style Creamy Red Curry is cooked?
You should cook this Thai-Style Creamy Red Curry until the chicken is cooked through and no pinkness remains.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Thai-Style Creamy Red Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Thai-Style Creamy Red Curry in the fridge for approximately 3 days or so.
Can I freeze Thai-Style Creamy Red Curryy?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Thai-Style Creamy Red Curry?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Thai-Style Creamy Red Curry
Packed with aromatic flavours, this fragrant Thai dish is thick, creamy and still slimming friendly!
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Prep Time
30 MINS
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Cook Time
20 MINS
- KCals 323
- Carbs 15G
Instructions
For the curry paste
- Put all the paste ingredients into a food processor or blender and whiz to a thick paste, pushing the mixture down from time to time with a spatula.
- Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. You can make this up in advance and freeze it if you prefer.
For the curry
- Spray a pan with low calorie cooking spray and set on a medium heat. When hot and sizzling, add the chicken and let it colour on all sides.
- Remove the cooked chicken chunks from the pan. Place your paste in the pan and fry it off for a minute.
- Pour in the coconut milk alternative and the rest of the curry ingredients (except the chicken and cream cheese). Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
- Return the chicken to the pan and simmer for five to six minutes, or until the chicken is cooked through.
- Stir through the cream cheese and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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34 comments
See what others have to say
AlisonSunday 22nd January 2023
I used 1.5tsp of dried lemongrass and left the seeds in the chilli for extra spice, it was delicious!
HollyMonday 23rd January 2023
Hey Alison, thanks so much for your message we are so glad to hear you enjoyed this recipe!
Clare ReynoldsSaturday 21st January 2023
Which book can I find this recipe in??
HollyMonday 23rd January 2023
Hey Clare, this recipe is currently exclusive to our website so doesn’t appear in any of our books, hope that helps!
SarahSaturday 31st December 2022
Can you use shop bought thai red paste, I have blue dragon and how much would you use for this recipe?
Thank you
HollyThursday 5th January 2023
Hey Sarah, yes you could use pre-made red Thai paste and skip the steps and ingredients in the recipe for making your own. It’s best to refer to the back of the packet for the amount to use as it should suggest how to use it then follow the rest of our recipe, hope that helps!
MeganWednesday 7th December 2022
Absolutely delicious. I am not quite sure why I made it, my husband says he doesn’t like Thai Red curry and my daughter doesn’t like anything creamy – but they both ate this and enjoyed it.
I was a bit daunted by making my own curry paste but it was actually really easy and turned out to be delicious.
SharonMonday 12th December 2022
Hi Megan, thanks for making our Creamy Red Thai Curry and we’re so pleased to hear you all enjoyed it!
NickFriday 26th August 2022
Made this today, followed the recipe exactly but found it had quite a bitter taste. Any ideas what went wrong?
HollyMonday 5th September 2022
Hey Nick, the bitter taste could be from the lemongrass if it’s over cooked. The curry paste should be added to the pan and fried for a minute before adding the rest of the ingredients. Hope that helps!
SallyThursday 31st March 2022
Hi there. We just love your recipes! We’ve bought all the cookbooks and tried so many dishes. This curry is my absolute favourite so far. Is there a way to save a recipe to our login so I can find it easily please? Thanks so much for giving us so much inspiration 🙂 My husband is doing amazingly well on a diet which he says your recipes have helped him stick to … so many easy but varied and delicious meals. Pinch of Nom, we love you!
HollyFriday 1st April 2022
Hey Sally, thanks so much for your lovely message! We are so glad you are enjoying the recipes! We have an article HERE which talks you through how to save recipes to your account. Also be sure to check out our Recipe Gallery we love to see your creations plus you can win some PON swag!
CatherineWednesday 2nd March 2022
Really delicious! And little bit spice right balance 👌🏻
HollyWednesday 2nd March 2022
Hey Catherine, so happy to hear you enjoyed this recipe!
MandyMonday 14th February 2022
Which book is this recipe in please
SharonMonday 14th February 2022
Hi Mandy, the creamy Red Thai Curry is exclusive to our website and not in any of our books.Thanks for getting in touch.
LauraSunday 13th February 2022
Hi. Is this suitable to go in a slow cooker.
Thank you
SharonMonday 14th February 2022
Hi Laura, this is a quick recipe best suited to cooking on the stove. It may become too watery and the cream cheese may curdle or split if cooked in a slow cooker. We have a Slow Cooker Thai Style Pork Curry recipe on our website that you might like. Hope this helps!
RachelSunday 30th January 2022
Hi. Is it sweetened or unsweetened alpro coconut milk? Thanks.
HollyMonday 31st January 2022
Hey Rachel, we use unsweetened coconut milk in this recipe, hope that helps!
Elizabeth HelpsSaturday 22nd January 2022
Hi, looks yummy! I’m vegetarian, do I leave the fish sauce out or is there something else I should substitute it with? Thx
HollyMonday 24th January 2022
Hey Elizabeth, you can get vegetarian fish sauce from a lot of supermarkets or alternatively you could substitute for soy sauce. Hope that helps!
EmmaTuesday 18th January 2022
Can I use coconut milk instead of the Alpro milk?
HollyThursday 20th January 2022
Hey Emma, this recipe uses dairy free coconut milk alternative such as Alpro or KOKO. If you prefer you could use canned coconut milk but would need to alter the calories accordingly. Hope that helps!
AvrilMonday 17th January 2022
Hi
I couldn’t get lemon grass – is there something I can sub for it instead?
Thanks!
HollyThursday 20th January 2022
Hey Avril, the closest substitutes are 1/2 tsp of lemon or lime zest. While the fragrance won’t be as intense it will give some flavour to the recipe, so better choice than just leaving the lemongrass out. Hope that helps!
NikkiThursday 13th January 2022
Can you use quark instead of cream cheese at all?
HollyFriday 14th January 2022
Hey Nikki, yes quark would work fine instead of cream cheese. Just remember to adjust the calories accordingly, hope that helps!
Shannon GrahamMonday 10th January 2022
If you used ginger from a jar instead of fresh – how much would you need to use?
HollyTuesday 11th January 2022
Hey Shannon, the jars of ginger usually have a suggested conversion on the jar. I’ve just had a look online at Very Lazy Ginger Paste and Very Lazy Chopped Ginger and both say 1tsp is equivalent to a small thumb sized piece of ginger which is what this recipe calls for. Hope that helps!
ZoeMonday 10th January 2022
Please could you tell me which book the Thai curry’s are in I have 4 books and it’s not in any
HollyMonday 10th January 2022
Hey Zoe, this recipe doesn’t appear in any of our books and is exclusive to our website, if you have a look at THIS article it talks through how to save a recipe to your account so you can find it easily, hope that helps!
loftyThursday 6th January 2022
This Thai red curry was really lovely, not hot but very tasty and creamy. My husband said was one of the best he had ever had! I didn’t use all the cream cheese but it was still creamy and I added some mange touts and a few extra peppers so it had more veggies and stretched further. You could add another chilli if you wanted it hotter.
SharonThursday 6th January 2022
Hi lofty, thanks so much for your lovely comment, we’re so pleased you enjoyed it!
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