Thai-Style Red Curry
You won't believe how easy this fragrant Thai-Style Red Curry is to make. Using an irresistible combo of slimming-friendly ingredients, we've put together the perfect flavours for a Thai-inspired Fakeaway night. Bring on the fluffy basmati rice!
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NutritionPer Serving
- Calories312
- Carbs17g
- Protein45g
- Fat5.4g
- Saturates2.6g
- Sugars13g
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!
This mildly-spiced Thai-Style Red Curry comes jam-packed with so much exciting flavour, you won’t believe it’s as light as 312 calories per portion! With zesty lemongrass, fiery red chillies and a clever blend of spices, our aromatic Thai-style curry paste is so easy to prepare.
By using Alpro Coconut Drink instead of coconut milk, we’ve lowered the calories without compromising on silky Thai-style texture. If you don’t like curries on the runnier side, you can always thicken sauces by adding a smidge of Xanthan gum (it’s a gluten-free ingredient that’ll thicken your sauce in a flash, without dimming the scrumptious spices!).
There’s no shortage of filling veggies here! We’ve used crunchy baby corn, sweet peppers and onion to bulk out this fragrant Fakeaway. Serve over a fluffy portion of basmati rice (50g/173 calories) for the perfect Thai-inspired treat – that’s 485 calories total!
What diets is this Thai-Style Red Curry suitable for?
This Thai-Style Red Curry recipe is suitable for dairy-free diets.
Thai-Style 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 Red Curry?
Don’t be alarmed if your curry turns out runnier than expected! This is normal for Thai-style curries. We like to thicken ours using Xanthan gum; it’s a gluten-free ingredient that’s really simple to use and will give your sauce a thicker consistency (if you’d prefer that!).
To keep the calories low, we’ve used Alpro Coconut Drink instead of coconut milk. It’s really easy to find at any local supermarket and will come in handy for other Pinch of Nom recipes too.
To create your homemade Thai-style curry paste, we’d recommend blitzing together your ingredients with a blender. It’s so easy!
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Thai curries can be quite runny. Xanthan gum will give your sauce a thicker consistency.
We’ve used Alpro Coconut Drink as a slimming-friendly alternative to coconut milk.
How many calories are in this Thai-Style Red Curry?
There are 312 calories per portion in this Thai-Style Red Curry recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
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
Mist the pan with low-calorie cooking spray. 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 drink and the rest of the curry ingredients, except the chicken. 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 5-6 minutes, or until the chicken is cooked through.
Step 7
Thicken if you don’t like it too runny and serve.
To thicken the curry sauce (optional)
Step 8
Place 200ml (¾ cup) of the sauce into a jug and whisk in the Xanthan gum a ¼ of a tsp at a time. You will need to whisk well and keep whisking!
Step 9
Return the thickened sauce to the pan and stir well – it will thicken the curry!
What could I serve with this Thai-Style Red Curry?
This Thai-Style Red Curry will go really well with these sides to create a Thai-style fakeaway spread.
How do you know when Thai-Style Red Curryy is cooked?
You should cook this Thai-Style Red Curry until the chicken chunks are cooked through and no pinkness remains. This will take around 5-6 minutes after they have been added to the simmering pan of curry ingredients.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and remained at that temperature for 2 minutes.
How long can you keep Thai-Style Red Curry in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Thai-Style Red Curry in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Thai-Style Red 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 Thai-Style 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 Red Curry
Using an irresistible combo of slimming-friendly ingredients, we've put together the perfect fragrant Thai-Style Red Curry fakeaway.
-
Prep Time
30 MINS
-
Cook Time
20 MINS
- KCals 312
- Carbs 17G
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
- Mist the pan with low-calorie cooking spray. 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 drink and the rest of the curry ingredients, except the chicken. 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 5-6 minutes, or until the chicken is cooked through.
- Thicken if you don't like it too runny, and serve.
To thicken the curry sauce (optional)
- Place 200ml (¾ cup) of the sauce into a jug and whisk in the Xanthan gum a ¼ of a tsp at a time. You will need to whisk well and keep whisking!
- Return the thickened sauce to the pan and stir well - it will thicken the curry!
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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8 comments
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Me - Rachael FordWednesday 1st May 2024
Hi
Can you use cornflour to thicken instead of gum?
HollyWednesday 1st May 2024
Hey Rachael, yes you can use cornflour instead just mix into a slurry with a little of the water and add to the curry, hope that helps!
SallyThursday 17th November 2022
Can you do this in a ninja pressure cooker?
HollyMonday 21st November 2022
Hey Sally, we haven’t tested this recipe using a pressure cooker but we have a conversion guide HERE that you may find helpful!
SallyMonday 14th November 2022
Can leftovers be frozen?
SharonTuesday 15th November 2022
Hi Sally, yes, you can freeze our Red Thai Curry. Recipe that are suitable for freezing have a blue freezer badge near the top of the recipe, just under the main image. Hope this helps.
VeronicaThursday 3rd November 2022
i cant get lemon grass stalks on my online order is there a substitute?
SharonThursday 3rd November 2022
Hi Veronica, if you can’t get fresh lemon grass stalks you can use dried lemongrass.You can find this in supermarkets with the small jars of dried herbs and spices.You would need to use about 1 – 2 tsp depending on your taste. Alternatively, you could use a similar amount of lemongrass paste or finely grated lemon zest. Hope that helps!
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