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–+ servings

Thai Red Chicken Curry & Rice

Dinner
This fragrant and creamy dish features tender chicken cooked in a rich coconut milk base with spicy red curry paste, balanced with the sweetness of peppers and onions. It offers a balanced mix of protein and carbohydrates in a savoury, satisfying meal.
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Calories623kcal
Carbs58g
Protein46g
Fats23.3g
For Exercise Day
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Performance Benefits

Chicken is a great source of lean protein, which is essential for muscle repair and growth. Protein is crucial for maintaining and building lean muscle mass, and it helps with post-workout muscle recovery. The wholegrain rice provides carbohydrates, which are the body's primary energy source. They are crucial for maintaining energy levels, especially during physical activity. They help replenish glycogen stores, ensuring you have the energy needed for peak performance.
Health Benefits

This curry is a balanced meal as it is combined with a variety of vegetables, such as tomatoes, onions, and bell peppers. These vegetables provide additional vitamins, minerals, and fibre. Vitamins such as vitamin C are essential for immune system support and iron absorption.
Expert Tips

Feel free to add some more spices if you prefer an even spicier dish! This can be served with a side salad on days when carb requirements are lower.

Equipment

  • 1 Knife
  • 1 Pan/Wok
  • 1 Large Pot & Lid

Ingredients

  • 4 Chicken Fillets (diced)
  • 300 ml Coconut Milk
  • 2 Bell Peppers (chopped)
  • 1 Onion (chopped)
  • 1 tbsp Olive Oil
  • 1 clove Garlic (minced)
  • 1.5 tbsp Red Curry Paste
  • 1.5 tbsp Soy Sauce
  • 2 tbsp Honey
  • 3 tbsp Lime Juice
  • 1 tsp Salt
  • 1 tsp Pepper
  • 225 g Wholegrain Rice (uncooked)
4 servings

Instructions

  • Add the wholegrain rice to a pot of boiling water and cook for 10-12 minutes or as per the package instructions.
  • While the rice is cooking, heat the oil in a large pan or wok over medium heat.
  • Add the minced garlic and sliced onion to the pan and sauté until softened, for about 2-3 minutes.
  • Add the red curry paste to the pan and cook for another minute, stirring constantly to toast the spices.
  • Add the chicken to the pan and cook for about 5-6 minutes.
  • Pour in the coconut milk, soy sauce and honey. Stir well to combine and bring the mixture to a simmer.
  • Add the peppers to the pan and simmer for another 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Once the chicken is cooked, remove the pan from the heat and stir in the lime juice.
  • Serve the Curry hot over the cooked wholegrain rice.

Nutrition

Serving: 391gCalories: 623kcalCarbohydrates: 58gProtein: 46gFat: 23.3gSaturated Fat: 13.8gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 4.7gTrans Fat: 0.037gCholesterol: 113mgSodium: 1082mgPotassium: 1104mgFiber: 4gSugar: 15.7gVitamin A: 145ugVitamin C: 84mgCalcium: 59mgIron: 4.3mg
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