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Red Thai Chicken Curry


  • 1 tablespoon Protein World coconut oil
  • 1 red onion, sliced
  • 1 fresh red chilli,chopped
  • 1 garlic clove
  • 4 skinless chicken breast, sliced
  • 1 tbsp Red Thai curry paste
  • 400ml light coconut milk
  • 3-4 kaffir lime leaves
  • 340g spinach
  • a handful fresh chopped coriander
  • 260g of wholegrain rice (uncooked)

Nutritional Info

  • Calories 544
  • Protein 49g
  • Carbohydrates 51g
  • Sugar 3.9g
  • Fibre 7.1g
  • Fat 14.7g


  • Heat the coconut oil in a large, non stick pan and cook the onion and garlic for 3-5 minutes.
  • Add the chicken to the pan and cook for 5-10 minutes or until golden.
  • Add rice to pan of boiling water and cook for recommended time on packaging. 
  • Add the curry paste, stirring for 1 minute, then add the coconut milk and spinach and cook on a low heat. Add the lime leaves and spinach, simmer and cover for 8 minutes.
  • Divide the curry between 4 bowls and serve with fresh coriander and rice.
  • Serves 4

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