Helen’s Thai Chicken Curry

Recipe by Helen Gough

Serves:   6     Cooking Time:   1 hr       Prep Time: 20 mins

This is a nutritious and delicious meal. You can reduce the calorie content by using low fat creme fraiche and low fat coconut milk but I'm a firm believer that we need some fat to flavour a meal. If you are watching your weight just do it the French way - eat smaller amounts. 

Don't worry if you haven't all the vegetables available to you you can substitute with other colourful vegetables. In fact, it tastes even better the next day. Remember you can double the amounts and freeze portions for days around your treatment when you don't feel like cooking!


  • 1 medium red onion chopped finely
  • 3 cloves rushed garlic
  • 4 chicken fillets cut into cube size
  • Curry Powder (Mild or use turmeric or cumin mix) 1 or 2 tsps depending on taste
  • 1 lemon grass stem chopped finely
  • 1 stem raw ginger chopped finely (careful not to add too much)
  • 2  dried lime leaves 
  • 4 oz green veg (mange-tout, long stem broccoli) chopped into bite size pieces
  • 200g chestnut or button mushrooms chopped finely
  • 1 large yellow pepper chopped into stripes lengthways
  • 200g creme fraiche
  • 1 tin coconut milk (low fat is an option)
  • A glug of olive oil
  • Salt and pepper
  • Chicken stock  (1 pint)
  • Options: Tin peach halves to add sweetness or add sugar to sweeten
  • 1 bunch of coriander chopped finely or flat leaf parsley


  1. Sweat onions until soft in olive oil in large saucepan.
  2. Add in garlic and the curry powder and stir in gently with wooden spoon.
  3. Add in chicken cubes and toss till lightly browned and season with salt and pepper.
  4. Add in chicken stock if you haven't homemade use a chicken stock pot Knorr and dilute to a pint.
  5. Add coconut milk and creme fraiche.
  6. Add in the green veg, yellow pepper and mushrooms.
  7. and in lemon grass and ginger.
  8. Add in peaches or sugar if you like a sweeter taste.
  9. Simmer for about 40 minutes.
  10. However always best to let flavours infuse so I would let it simmer for an hour or two.
  11. If thickening too much add some more stock or some water to get the consistency right.
  12. Add the chopped coriander or flat leaf parsley and leave some aside for presentation later.
  13. Serve with Basmati rice and a side salad. 

Nutritional Benefits

This recipe is ideal for anybody experiencing taste change before, during or after their treatment. The combination of flavours from the spices and vegetables will overcome any lingering taste that may be present because of your treatment.

Spices, ginger and the other vegetables are anti-inflammatory by nature and these can help preserve you body’s healthy cells through your treatment.

The protein from the chicken will help preserve your body’s muscle mass and the rice will provide you with a rich source of energy in the form of carbohydrate. Try wholegrain rice is you find your bowel motions are sluggish.