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5 from 1 vote

Thai Red Curry

WW POINTS AND NUTRITIONAL INFORMATION
For the Curry – serves 4 = 5 points per serving (+1 for non starchy veg) - add extra points for the rice
Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g
Servings 4

Ingredients

  • For the paste
  • 12 dried red kashmiri chillies deseeded and chopped into rough 1cm chunks
  • 1 tbsp each lemongrass paste and galangal paste
  • 8 garlic cloves peeled and roughly chopped
  • ½ tbsp shrimp paste
  • 1 tsp each ground coriander ground cumin, paprika and white pepper
  • 1 tbsp fresh coriander leaves and stalks
  • 1 shallot peeled and roughly chopped
  • Zest of 1 lime
  • 100-150 ml reserved chilli soaking water
  • ½ sp each sugar and salt
  • For the curry
  • 1 tsp vegetable oil
  • 250 ml chicken stock made up with 1 stock cube
  • 400 ml can of light coconut milk
  • 6 kaffir lime leaves
  • 1 tbsp light brown sugar
  • 2 tsp fish sauce
  • 500 g chicken breast raw, cut into inch sized chunks
  • Pack of green beans 170g, trimmed and halved
  • ½ bunch of basil leaves Thai basil if you can get it
  • Juice of 1 lime quartered
  • To garnish
  • Fresh red chilli sliced (and deseeded if you don’t like it too hot
  • Handful of fresh coriander roughly chopped
  • Jasmine rice

Instructions

  • Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
  • Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
  • Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
  • Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
  • Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
  • Taste and add a little fish sauce or sugar to taste.
  • Finally add the green beans and simmer for another 3 minutes until they have started to soften.
  • Add the basil and then get ready to plate up.
  • Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
  • Enjoy!