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Thai Red curry.jpg

Thai Red Curry

- 2 Chicken breast (optional)

- 1 tbsp Thai red curry paste

- 1/2 courgette

- 1 can chickpeas 

- 1 red pepper

- 1 onion

- 1/2 can light coconut milk 

- Tenderstem Brocolli 

  • Fry the chicken along with the onion in the curry paste & let cook through.

  • Add some sea salt, black pepper and turmeric. 

  • Then add the peppers & courgette and fry off. 

  • Broccolli can be steamed or boiled. 

  • Once veg is cooked to your liking, add in the coconut milk, stir, then chickpeas & peas if using  and let simmer for around 10-15 minutes. 

(You can add any other veg also such as carrots, peas, spinach) 

Serve with Wholegrain rice. 

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