This spicy curry, with its delicious Thai flavours, is so easy to make – why not treat the family to it on a Friday night instead of a takeaway?
Serves: 4
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy




    • 400ml can coconut milk


    • 500g (1lb) sweet potatoes, peeled and cubed


    • 2 tablespoons Thai red curry paste


    • 1 tablespoon freshly grated root ginger


    • 8 skinless chicken thigh fillets, cut into pieces


    • 150g (5oz) sugar-snap peas or green beans


    • 1 teaspoon tomato ketchup


    • Zest and juice of 1 lime


    • 2 tablespoons fish sauce


    • About 3 tablespoons roughly chopped fresh coriander and some fresh basil leaves, torn


    • 1 large red chilli and 4 spring onions, finely sliced (optional)






    1. Pour the coconut milk into a large, shallow pan. Add sweet potato cubes and simmer for 5 mins. Add curry paste and ginger, stir well, then add chicken and 150ml (¼ pint) hot water. Simmer for 15 mins.


    1. Add sugar-snap peas and cook for about 5 mins or until the peas, potato and chicken are tender.


    1. Season with ketchup, lime zest and juice, fish sauce, and fresh herbs. Garnish with chilli and spring onions, if you wish.



Nutritional information per portion



fat 23.0g saturates 16.0g calories 488(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.