Photo of Creamy red chicken curry by WW

Creamy red chicken curry

Total Time
50 min
20 min
30 min
We have used sour cream in this slightly unusual red curry. Give it a whirl - you won't be disappointed!


Calorie controlled cooking spray

5 spray(s)

Chicken breast, skinless, raw

400 g, thinly sliced

Chilli, green or red

1 individual, deseeded, finely chopped

Curry paste

1½ teaspoon(s), (red)


150 g, cherry, halved

Green Beans

200 g, fresh, lightly steamed


150 g, sliced

Soured Cream

3 tablespoon(s), level

Vegetable stock cube(s)

½ cube(s), dissolved in 125ml hot water

Lime Juice, Fresh

1 teaspoon(s)

Thai Fish Sauce

2 teaspoon(s)

Light Brown Sugar

2 teaspoon(s)

Basil, fresh

10 g

Easy cook white rice, boiled

250 g


  1. Preheat a large non-stick wok or frying pan over high heat. Spray with cooking spray.
  2. Add the chicken in 3 separate batches, stir frying quickly until golden brown on the outside, but not cooked through. Transfer to a plate and set aside. Cook the remaining chicken in the same way.
  3. Meanwhile place the beans in a bowl and pour over some boiling water to cover. Set aside for 2 minutes, then drain and set aside.
  4. Re-spray the wok with cooking spray and add the chilli and curry paste. Cook for 1 minute, or until fragrant. Add the tomatoes, beans, mushrooms and chicken and cook, stirring, for 2 minutes.
  5. Add the sour cream, stock, lime juice, fish sauce and brown sugar. Cook for a further minute then toss through the basil leaves, just before serving. Serve with the cooked rice.


Any leftover curry will keep in an airtight container in the fridge for 2 days. It is best reheated in a microwave on high for 2 minutes.