Red Thai Chicken Curry & Sticky Rice

A fakeaway favourite and the perfect quick midweek dinner!

Serves 2

507 calories per serving including rice

Carbs 58g, Protein 41g, Fat 12g

Ingredients

• 300g chicken breast, cut into chunks

• 40g red onion, diced

• 100g red bell pepper, diced

• 80g frozen garden peas

• 80g Aldi Red Thai Curry jar sauce

• 150ml coconut milk (from a carton)

• ½ low salt chicken Oxo cube, crumbled

• 2 x VeeTee sticky rice pots

  
  

Method

1. Add the onion and peppers to a pan and sauté on a low heat for around 5 minutes until softened. Add a splash of water if needed to stop them sticking and keep the recipe lower in calories.

   
   

2. Add the chicken, increase the heat slightly, and cook for a few minutes until lightly browned.

   
   

3. Stir in the curry paste, coconut milk, peas, and crumbled Oxo cube. Simmer gently for 5–8 minutes, or until the chicken is cooked through.

   
   

4. Heat the sticky rice according to the packet instructions and serve alongside the curry.

   
   

A simple, high-protein dinner that tastes just like a takeaway - boom!