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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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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‘It tastes amazing, the recipe was really straightforward to follow and there's loads left for lunches even after seconds!!’
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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.
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!
- KCals 323
- Carbs 15G
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.
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