The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
200g brown rice noodles(Brown Rice Flour, Water)
- 160g baby corn
- 2 pepper
- 2 onion
- 4cm fresh ginger
- 600g British Free Range chicken thighs
- 80g creamed coconut
- 1 handful of fresh coriander
-
6 tbsp thai red curry paste(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 3 garlic clove
- 1 unwaxed lime
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 150Kcal | 674Kcal |
| 629kJ | 2821kJ | |
| Fat | 7.2g | 32g |
| of which saturates | 3.8g | 17g |
| Carbohydrates | 13g | 58g |
| of which sugars | 3.0g | 13g |
| Protein | 9.2g | 41g |
| Salt | 0.31g | 1.4g |
| Fibre | 2.6g | 11g |
High protein
1/3 daily fibre
6 plants
Thai Red Chicken Curry with Brown Rice Noodles, Pepper & Sweetcorn
Fragrant curry paste, warm ginger, zingy lime, velvety coconut – all the flavours you love in a classic Thai red curry are here. Free-range British chicken is the protein of choice, while brown rice noodles mop up the sauce. Crunchy peppers and bright sweetcorn up the veg.
Cooking Instructions
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan or wok, a large saucepan, a measuring jug, a grater & a sieve
Get started
- Thinly slice the peppers. Dice the onions into 2cm chunks. Finely grate the ginger and garlic. Cut the chicken into 3cm pieces
- Dissolve the creamed coconut in the jug with 400ml boiling water. Stir in the stock
Build the dish
- Heat the large frying pan or wok with 1 tbsp olive oil on medium-high heat. Once hot, add the chicken, pepper and onion and cook for 4 mins, until the veg is soft and golden. Season with salt and pepper
- Meanwhile, roughly chop the coriander. Halve the baby corn lengthways
Simmer the curry
- Add the Thai curry paste, ginger and garlic to the pan and cook for 1 min, until fragrant
- Add the coconut mixture to the pan. Bring to the boil, then add the baby corn and simmer for 8 mins, until the sauce thickens and the chicken is cooked through
Time to noodle
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles, then gently separate with a fork. Boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Stir half the coriander and the juice from half the lime through the curry. Season to taste. Add a splash of water if it's a little thick
- Serve the noodles into bowls, then spoon over the chicken curry. Sprinkle over the remaining coriander. Garnish with the remaining lime, cut into wedges
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