Chicken is a good source of protein, choosing breast meat is a lower fat option, leg/thigh meat may be higher in fat but it can provide more iron. Coconut milk provides vitamins B, C and E and other minerals. A rich array of vegetables in this dish would provide a variety of colours and textures. This meal would be ideal for body repair after surgery. Serving this curry with plain boiled rice would provide additional energy or brown rice for a high fibre option.

Per Portion 360kcals

Serves 6


1 onion, chopped
½ bunch coriander
2 carrots
1 green pepper 1 red pepper
3 fresh tomatoes
2 TBS Thai curry paste
2 cloves garlic, crushed
150GM baby corn
150GM mange tout
150GM green beans
1 TBS sugar
1 TBS fish sauce
1 can coconut milk
600GM diced chicken ( ½ breast & ½ thigh, works well)
1 bunch spring onions
2 courgettes
A handful of peas
2 TBS olive oil


Melt oil in a large pan

  1. Add chopped onion and thinly sliced peppers, fry until just turning brown
  2. Add chicken and fry gently
  3. Add sliced carrots, chopped tomatoes, garlic, stir well until combined
  4. Add Curry paste, sugar, fish sauce, coconut milk and simmer for 15 mins
  5. Lightly blanch the remaining vegetables in boiling wayer, strain and add to curry, stir well
  6. Finely chop the spring onions and garnish the curry
  7. Serve with steamed rice
Page last reviewed on 12/01/2016