This is a great throw together meal for mid week. Utilise left over poached chicken, grab a BBQ chicken from the shops or even use leftover roast chicken from the weekend. I purchase my curry paste from my local Asian grocer, but have recently found a great in store brand called ‘Ayam’, it has a lovely balance of flavours and uses all natural ingredients similar to the usual paste I buy. Chuck in whatever vegetable you need tog et rid off, just ensure you have some bursts of sweet flavour from pineapple and cherry tomatoes.

Easy Thai red chicken curry
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
  1. 1 tbsp peanut/chilli oil (Chilli oil if you like it extra hot)
  2. 2 tbsp red curry paste
  3. 1 onion, diced
  4. 1 clove of garlic, finely diced
  5. 2cm knob of ginger, finely diced
  6. 1 tin of coconut cream/milk*
  7. 1 BBQ chicken, skin and bones removed, flesh shredded
  8. 200g green beans, trimmed and halved
  9. 1 small eggplant, finely diced, sprinkled with sea salt
  10. 1 punnet cherry tomatoes, whole
  11. 2 cups baby spinach
  12. 400g tin of pineapple pieces, drained
  13. 400g butternut pumpkin, skin removed and diced
  14. Basmati rice and coriander leaves to serve
  1. Place pumpkin and beans in microwave safe bowl, add 2 tbsp. of water, cover and cook in microwave for 5-10 minutes until soft.
  2. Meanwhile, heat wok to medium- high heat and add oil. Once hot, fry off onion, garlic and ginger. Once slightly softened add curry paste, stirring quickly until fragrant. Add salted eggplant and cook until browned.
  3. Add coconut cream/milk gradually, stirring continually to help combine curry paste. Add shredded chicken and simmer for 5 minutes.
  4. Drain the pumpkin and beans, and add to wok, add cherry tomatoes and pineapple and cook for 2 minutes.
  5. Remove wok from heat and stir through spinach until wilted.
  6. Serve with Basmati rice and coriander
  1. *If you prefer a creamier texture use the coconut cream, for a lighter option choose the coconut milk.
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