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Thai Red Curry

Thai Red Curry

Paige Modeste

This spicy Thai Red Curry not only tastes amazing but is super quick to rustle up too – perfect for a mid-week meal and you don’t even need to add rice with all those tasty Edamame Beans, Corn and Runner Beans! Healthy, lean and delicious…

By Paige Modeste



  • Calories: 417kcal
  • Protein: 44g
  • Carbs: 31g
  • Fats: 13g
  • Fibre: 12g

Nutritional comparison

Compare Paige's Recipe Standard Recipe Difference
Calories 417 388 +29
Protein 44g 33g +11g
Carbs 31g 10g +8g
Fat 13g 25g -12g
Fibre 12g 3g -9g


  1. Season your chicken with garlic, thyme, crushed chilli and black pepper.
  2. Slice up the chicken and fry in a little Lucy Bee Coconut Oil.
  3. Cook for roughly 10 minutes on a medium fire.
  4. Add in your prawns for a further 5 minutes.
  5. Add in your garlic, ginger, corn, beans, lime and chilli for a further 2-3 minutes.
  6. Pour in your cans of coconut milk and your curry paste. Bring to the boil and simmer for a further 10 minutes.
  7. Place into bowl and garnish with a few pieces of parsley and crushed almonds!
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