Red Thai Curry

  • 30MINS
  • 20MINS
  • Serves 4
  • 312KCAL

You won't believe how easy this fragrant Red Thai 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!

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Red Thai Curry pinchofnom.com
5

NutritionPer Serving

  • Calories312
  • Carbs17g
  • Protein45g
  • Fat5.4g
  • Saturates2.6g
  • Sugars13g

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!

This mildly-spiced Red Thai 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 Red Thai Curry suitable for?

This Red Thai Curry recipe is suitable for dairy-free diets.

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!

How Weight Watchers friendly is this Red Thai Curry?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Red Thai 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!

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
I left one chilli whole as we like spicy and it was!
I added mangetout as well as peppers and baby sweetcorn, because I could!

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‘Delicious, easy to make, very fresh and tasty, 😋’

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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 Red Thai Curry?

There are 312 calories per portion in this Red Thai 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 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.

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 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 4 pinchofnom.com

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 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Return the chicken to the pan and simmer for 5-6 minutes, or until the chicken is cooked through.

Step 6 pinchofnom.com

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!

Red Thai Curry - Pinch of Nom Slimming Recipes

What could I serve with this Red Thai Curry?

This Red Thai Curry will go really well with these sides to create a Thai-style fakeaway spread.

Lemon and Turmeric Rice pinchofnom.com
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How do you know when Red Thai Curry is cooked?

You should cook this Red Thai 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 Red Thai 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 Red Thai 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 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 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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Red Thai Curry

Using an irresistible combo of slimming-friendly ingredients, we've put together the perfect fragrant Red Thai Curry fakeaway.
  • Prep Time
    30 MINS
  • Cook Time
    20 MINS
  • KCals 312
  • Carbs 17G

Ingredients

For the curry paste

  • 2 dried lemongrass stalks
  • 2 hot red chillies deseeded
  • 4 cloves garlic peeled
  • fresh ginger 5cm piece (peeled)
  • 1 onion peeled and quartered
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 lime zest and juice
  • 2 tsp paprika
  • ½ tsp black pepper
  • 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
  • 800 ml dairy-free coconut milk alternative
  • 2 stock cubes
  • low-calorie cooking spray
  • salt and pepper to taste
  • 1 tsp Xanthan gum optional

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. Mist the pan with low-calorie cooking spray. 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 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).
  4. Return the chicken to the pan and simmer for 5-6 minutes, or until the chicken is cooked through.
  5. Thicken if you don't like it too runny, and serve.
To thicken the curry sauce (optional)
  1. 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!
  2. Return the thickened sauce to the pan and stir well - it will thicken the curry!

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6 comments

See what others have to say

SallyThursday 17th November 2022

Can you do this in a ninja pressure cooker?

Reply

    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!

    Reply

SallyMonday 14th November 2022

Can leftovers be frozen?

Reply

    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.

    Reply

VeronicaThursday 3rd November 2022

i cant get lemon grass stalks on my online order is there a substitute?

Reply

    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!

    Reply

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