Creamy Red Thai Curry

  • 30MINS
  • 20MINS
  • Serves 4
  • 323KCAL

This Red Thai 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

Creamy Red Thai Curry - Pinch of Nom Slimming Recipes

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 Creamy Red Thai Curry suitable for?

Creamy Red Thai 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 Creamy Red Thai 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 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 Creamy Red Thai Curry?

There are 323 calories per portion in this Creamy Red Thai 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 Creamy Red Thai 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 1 pinchofnom.com

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.

Step 2 pinchofnom.com

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 3 pinchofnom.com

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 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Return the chicken to the pan and simmer for five to six minutes, or until the chicken is cooked through.

Step 6 pinchofnom.com

Step 7

Stir through the cream cheese and serve.

Step 7 pinchofnom.com

Creamy Red Thai Curry - Pinch of Nom Slimming Recipes

What could I serve with this Creamy Red Thai Curry?

This Creamy Red Thai curry will go really well with these tasty sides…

Lemon and Turmeric Rice pinchofnom.com
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  • 15MINS
  • 215KCal
Chicken Satay Skewers pinchofnom.com
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  • 32MINS
  • 38KCal
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  • 361KCal
Savoury Rice pinchofnom.com
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  • 35MINS
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How do you know when Creamy Red Thai Curry is cooked?

You should cook this Creamy Red Thai 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 Creamy Red Thai 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 Creamy Red Thai Curry in the fridge for approximately 3 days or so. 

Can I freeze Creamy Red Thai Curry?

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 Creamy Red Thai 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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Creamy Red Thai Curry

Packed with aromatic flavours, this fragrant Thai dish is thick, creamy and still slimming friendly!
  • Prep Time
    30 MINS
  • Cook Time
    20 MINS
  • KCals 323
  • Carbs 15G

Ingredients

For the curry paste

  • 1 lemongrass stalk cut into pieces
  • 1 red chilli deseeded
  • 4 cloves of garlic peeled
  • fresh ginger 4cm piece, peeled
  • 1 onion peeled and quartered
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 lime zest and juice
  • 1 tsp paprika
  • 1 tsp fish sauce
  • 1 tbsp tomato puree

For the curry

  • 4 chicken breasts approx. 170g each, diced
  • 2 red or orange peppers deseeded and finely sliced
  • 175 g baby corn sliced in half lengthways
  • 400 ml dairy free coconut milk alternative
  • 180 g low fat cream cheese
  • 2 chicken stock cubes crumbled
  • low calorie cooking spray
  • salt and pepper to taste

large frying pan

wok

Blender

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

For the curry paste
  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.
  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
  1. 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.
  2. Remove the cooked chicken chunks from the pan. Place your paste in the pan and fry it off for a minute.
  3. 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.
  4. Return the chicken to the pan and simmer for five to six minutes, or until the chicken is cooked through.
  5. Stir through the cream cheese and serve.

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12 comments

See what others have to say

EmmaTuesday 18th January 2022

Can I use coconut milk instead of the Alpro milk?

Reply

    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!

    Reply

AvrilMonday 17th January 2022

Hi

I couldn’t get lemon grass – is there something I can sub for it instead?
Thanks!

Reply

    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!

    Reply

NikkiThursday 13th January 2022

Can you use quark instead of cream cheese at all?

Reply

    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!

    Reply

Shannon GrahamMonday 10th January 2022

If you used ginger from a jar instead of fresh – how much would you need to use?

Reply

    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!

    Reply

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

Reply

    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!

    Reply

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.

Reply

    SharonThursday 6th January 2022

    Hi lofty, thanks so much for your lovely comment, we’re so pleased you enjoyed it!

    Reply

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