Thai Red Chicken Curry


Try swapping the pak choi for spinach.


  • 1 tbsp oil
  • 500g chicken thigh fillets, cut into small chunks
  • 1 onion, chopped
  • 1 tbsp Thai red curry paste
  • 400ml can reduced fat coconut milk
  • 1 tsp Thai fish sauce
  • 100g frozen peas
  • 235g pak choi, thickly sliced
  • Juice 1 lime
  • ¼ tsp LoSalt
  • 2 tbsp roughly chopped coriander

For the rice:

  • 250g jasmine rice
  • ½ tsp LoSalt


  1. Heat the oil in a large frying pan and fry the chicken and onion for 5 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, 100ml water and fish sauce to the pan, simmer for 8-10 minutes.
  2. Meanwhile, cook the rice in boiling water with the LoSalt for 10-12 minutes until tender, drain.
  3. Stir in the peas and the white parts of the pak choi and cook for 2-3 minutes, adding the green parts of the pak choi for the last minute until wilted.
  4. Off the heat, stir in the lime juice, LoSalt and most of the coriander. Serve with the rice and sprinkle with the remaining coriander.