Red Curry Coconut Chicken with Stir Fry Vegetables


  • 500 g skinless chicken breasts
  • 1 tbsp olive oil
  • Handful of chopped spring onion
  • 1 tin reduced fat coconut milk
  • 1 tsp chopped dried chili’s
  • 1/2 tsp ground cumin
  • 1 tsp red curry paste
  • freshly squeezed lime juice (1/2 lime)
  • 1 tsp lime zest
  • 1 tsp fish sauce
  • 4 tbsp desiccated coconut (toasted)
  • Baby corn and mange tout beans
  • 1/2 tbsp olive oil


  1. Heat the olive oil in a frying pan and add the spring onion
  2. Add  the chicken breasts and cook for 5 minutes or until browned
  3. Pour half the coconut milk over the chicken, cook on medium heat for 5 minutes
  4. Combine the second batch of ingredients from chili to fish sauce, mix well
  5. Add the other half of the coconut milk to the above mixture
  6. Pour the red curry mixture over the chicken
  7. Place a lid on the pan, reduce heat and allow chicken to simmer for 10 minutes or until cooked through
  8. In a separate pan stir fry the baby corn and mange tout beans until slightly browned

  1. Plate the chicken alongside your preferred starch. Pour the red curry coconut sauce over the chicken and sprinkle with the toasted coconut
  2. Serve the stir fried vegetables on the side
  3. Garnish with coriander/cilantro

To toast the desiccated coconut, heat up a non-stick pan and add the coconut. It will brown quickly so stir it around to get an even colour and to make sure it does not burn


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