1 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
5cm piece ginger, grated
1 lemongrass stalk, bashed with a rolling pin (or you can use the zest of one lemon)
5 tbsp Thai red curry paste
1 red pepper, deseeded and diced
4 skinless chicken breasts, cut into chunks
125ml light coconut milk
1/2 chicken stock cube (to make 75ml stock)
150g pack sugarsnap peas
1/2 tbsp fish sauce
15g fresh coriander, roughly chopped
Rice, to serve

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  1. Heat the oil in a large frying pan over a medium-high heat and add the onion. Cook for 3 mins, then add the garlic, ginger, lemongrass (or lemon zest) and red curry paste. Cook for 1 min, then add the red pepper and chicken. Continue to cook for 4-5 mins, stirring occasionally, until the chicken is golden brown.
  2. Pour the coconut milk and chicken stock into the pan. Bring to the boil, then simmer for 5 mins. Add the sugarsnaps and continue cooking for a further 10 mins, until the chicken is cooked through.
  3. Remove the pan from the heat, remove the lemongrass and add the fish sauce. Serve with rice.

Ingredients from the One Stop Range

One Stop Brown Onions
3 pack

One Stop Pure Vegetable Oil

One Stop Chicken Breast Portions

One Stop Microwave Basmati Rice

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