Serves: 2 | Cook Time: 30 mins | Calories: 536 | Type: Gluten-Free


  • 2 x 180g chicken breast
  • 2 tbsp red Thai curry paste (crustaceans)
  • 200ml coconut milk
  • 240g courgette
  • 160g chestnut mushrooms
  • 1 orange pepper
  • 1 lime
  • Handful of coriander
  • 30g cashew nuts (nuts)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Thinly slice the mushrooms, and cut the orange pepper into bite-sized pieces. Slice the chicken into bite-sized pieces. Roughly chop the coriander.
  2. Heat a medium-sized pan with ½ tbsp oil on a medium heat, add the red Thai curry paste and heat for 1 min, then add the chicken, mix well to coat in the paste and cook for 5 mins. Add the pepper and mushrooms for 2 mins.
  3. Then add the coconut milk and simmer for 10 mins, until the chicken is cooked through. Stir in half of the lime juice and half of the coriander.
  4. While the curry is simmering, remove the ends of the courgettes, but leave the skin on. Prepare the courgetti using a peeler and slice the courgette into long thin strips (or use a julienne peeler or spiralizer if you have one). Place in a bowl and mix in the remaining lime juice.
  5. Heat a dry frying pan and fry the cashew nuts for a few mins until lightly golden. Remove and set aside.
  6. In the same frying pan, heat 1 tsp oil and cook the courgetti for 2 mins, stirring frequently.
  7. Serve the red Thai chicken curry in a bowl alongside a plate of courgetti noodles or mix together. Garnish with the toasted cashew nuts and remaining coriander.