Chicken Thai Red Curry and Jasmine Rice – Recreating memories

Hey guys,

Back in 2014 when I finished studying psychology at university when I was a spring chicken, me and my best friend explored Thailand. It was honestly one of the best trips ever and opened my eyes to the world outside my front door and the beach holidays I had been having with my family up until that point. Don’t get me wrong, we did our fair share of sunbathing but the memories we created our out of this world. It was one of the best experiences I have ever had and if you ever get the chance to go, please do!

Besides the memories, the culinary delights were another level. My friend Filip was not a spice lover but for me I tried so many different things that became firm favourites. The weirdest dish that I tried? Definitely shark… I did not know it was endangered at the time so don’t hate, but it was delicious (I prefer to save them than eat them!)

I had my share of Thai curries and pad Thai and wanted to recreate Thai Red curry for you all. This is a slimming world version as most of the time I do try to stick to some sort of healthy eating plan…


Chicken Thai Red Curry and Jasmine Rice.


– 3 tbsp Thai Red Curry Paste
– 2 tbsp tomato puree
– 700ml fish stock
– 100ml reduced fat coconut milk
– sugar snap peas
– 3 large chicken breasts
– Cherry tomatoes
– Coriander
– Jasmine Rice



Chop your chicken into small chunks ready.

I have a brilliant slow cooker that does rice too so if you are like me and have discovered one of these put enough rice in your slow cooker for 4. If not cook your rice in a pan as suggested on the back of the packet.

Then cook your chicken until cooked through. Meanwhile in a large pan add curry paste, tomato puree, stock and coconut milk and bring to boil, reducing to simmer for 8 minutes.

Next add your snap peas to the sauce and continue to simmer for 5 minutes. If your chicken is ready to leave to the side for a short while. In this time chop your coriander ready, make yourself a drink or do anything you can do in 5 minutes.

Then add the chicken, as many chopped tomatoes as you want/need, coriander and seasoning and simmer for 3-5 minutes.

Take of the heat and serve with rice.


Let me know if you recreate this. I love this and it’s one of my favourite dishes.

Katie xx

Posted by

I'm Kay, a 24 year old going on 40 Northerner and a new mum to baby Pip. I also love taking pictures of my food, singing along to musicals and my dog Ruben. I'm venturing into the unknown world of blogging, so please be kind.

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