If you enjoy Thai food, this curry is incredibly simple to make. It also makes it worth investing in a jar of Thai red curry paste. You can also use this in the Easy Thai fishcakes recipe on page….

This curry is particularly nice served with the coconut rice on page… Don’t worry about making more than you will eat in one sitting – it will reheat well in the microwave.

Serves 2


• 1 tablespoon sunflower oil
• 2 chicken breasts
• 2 tablespoons of Thai red curry paste (do double check this against the instructions on the jar though)
• 200ml coconut milk
• 1 red pepper
• 150g green beans
• Salt and pepper


1) Cut the chicken breasts up into chunks and set aside
2) Take a large frying pan, add the oil heat it up over a medium hot heat. As it starts to warm up, add the chunks of chicken and fry them off for around 5-10 minutes until each chunk is very lightly browned on all sides.
3) Add the curry paste and stir through evenly. Allow it to cook for 2-3 minutes whilst stirring continuously
4) Add the coconut milk, cover and let the curry bubble away gently for 10 minutes or so.
5) Meanwhile cut the pepper into 1 cm strips making sure you remove all the seeds, and cut the ends off the beans if you are using fresh (frozen are also fine though)
6) After this time, uncover, stir well and add the pepper and beans. Cook for another 5 minutes or so until the vegetables are cooked through. If you are using frozen green beans, you may need to cook this for another 2 minutes or so until the beans are tender. Season with salt and pepper.
7) Serve with rice