Thai Red Chicken Curry

Chef Ray: Thai Red Chicken Curry

This is a qwik and easy meal to prepare for the whole family.

Thai Red Chicken Curry

This is a qwik and easy meal to prepare for the whole family.
Keyword: Chef Ray, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Thai Red Chicken Curry
Servings: 4


  • 2 cups jasmine rice
  • olive or canola oil spray
  • 500 g skinless chicken breast fillets sliced
  • 1 onion chopped
  • 2 Tbsp red curry paste
  • 1 red pepper sliced
  • 1 carrot cut into strips
  • 1 courgette sliced
  • 1 tsp coconut essence
  • 2 tsp fish sauce
  • 2 tsp cornflour
  • 375 mL an Carnation Light & Creamy Evaporated Milk
  • 1 tsp Maggi Garlic Stock Powder
  • fresh coriander to garnish


  • Cook rice following packet directions
  • Spray a large non-stick frying pan with oil and heat. Add chicken and onion, stir-fry over high heat for 3 minutes. Add curry paste and stir-fry for 1 further minute.
  • Add red pepper, carrot, courgette and combine remaining ingredients. Bring to the boil, stirring. Simmer for 2 minutes, stirring constantly.
  • Serve on drained, cooked rice and garnish with fresh coriander.


From: MacKenzie, Kristen; Gibbons, Megan; (2005) Fit Food For Winners Nestle NZ Ltd

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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