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Use ❤️ to Season with Sense: Thai Red Chicken Curry

28 Nov 2023

A healthy diet is key to preventing cardiovascular disease and its risk factors, such as diabetes and obesity. The World Heart Federation and LoSalt are releasing a series of healthy recipes ahead of the holiday season, encouraging everyone to Use ❤️ to Season with Sense

Prep: 15 minutes

Cook: 20 minutes

Serves: 4



  • 1 tbsp oil
  • 500g chicken thigh fillets, cut into small chunks
  • 1 onion, chopped
  • 1 tbsp Thai red curry paste
  • 400ml can reduced fat coconut milk
  • 1 tsp Thai fish sauce
  • 100g frozen peas
  • 235g pak choi, thickly sliced
  • Juice 1 lime
  • ¼ tsp potassium-enriched salt
  • 2 tbsp roughly chopped coriander

For the rice:

  • 250g jasmine rice
  • ½ tsp potassium-enriched salt



  1. Heat the oil in a large frying pan and fry the chicken and onion for 5 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, 100ml water and fish sauce to the pan, simmer for 8-10 minutes.
  2. Meanwhile, cook the rice in boiling water with your potassium-enriched salt for 10-12 minutes until tender, and drain.
  3. Stir in the peas and the white parts of the pak choi and cook for 2-3 minutes, adding the green parts of the pak choi for the last minute until wilted.
  4. Off the heat, stir in the lime juice and most of the coriander. Serve with the rice and sprinkle with the remaining coriander.


Cooks tip

  • Try swapping the pak choi for spinach
  • Gluten-free
  • High in protein


If you try to make this recipe, take a photo and share it on social media with the hashtag #SeasonWithSense!