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Thai red curry chicken

Thai red curry chicken


Thailand and Britain come together in this fiery one-pot – share with bowls of rice and fresh sugar snap peas

  • Feeds 4 Feeds 4
  • Ready in 2 hours

Each serving contains

  • Energy
    2688kj 637kcal
  • Fat
    Med 25%
  • Saturates
    High 42%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 55g

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Big Bag Option


  • 1 Co-op medium whole British chicken
  • 25g pack coriander, stalks finely chopped, leaves reserved
  • 2 red chillies, deseeded and finely chopped
  • 4cm ginger, peeled and grated
  • 1 1/2 tbsp crunchy peanut butter
  • 1 tbsp light soy sauce
  • 1 tbsp soft light brown sugar
  • Zest and juice of 1 lime
  • 2 tbsp Co-op red Thai curry paste
  • 400ml can light coconut milk
  • 240g Co-op basmati rice
  • 300g Co-op sugar snap peas


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Pat the chicken dry with kitchen paper, season with black pepper and put in a roasting dish
  3. Mix the coriander stalks with the chilli, ginger, peanut butter, soy sauce, sugar, lime zest and juice, and 1 tbsp of the red curry paste
  4. Using your hands, carefully separate the chicken skin from the top of the breast meat
  5. Stuff the marinade into the pocket, pressing the skin to spread it evenly over the meat
  6. Pour the coconut milk over the chicken, adding the remaining Thai red curry paste to the tray
  7. Roast for 1 hour 20 mins, basting regularly
  8. If the skin gets too brown, cover with foil
  9. Once cooked, leave to rest for 30 mins, loosely covered with foil
  10. Cook the rice according to the pack instructions
  11. Towards the end of cooking, simmer the sugar snap peas in boiling water for 3-4 mins, until just tender
  12. Serve the chicken scattered with the coriander leaves, with the rice and sugar snap peas on the side

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