I learned this Thai Red Curry Chicken recipe while working part-time at an Asian restaurant in Germany. Although it’s not completely authentic (sorry, Thai cuisine fans), it’s still very delicious.

The spice level is toned down to suit German tastes, and a few traditional ingredients are substituted to make it easier to prepare at home.

Thai Huhn rotes Curry

A Peek into Thai Curry

In Tamil, Curry means sauce or gravy. However, outside South Asia, it generally refers to a dish of meat, vegetables, or other ingredients cooked in a spicy, Indian-style sauce and typically served with rice.

This is similar to how Bánh Mì, which means bread in Vietnamese, is known globally as a Vietnamese-style baguette with savory fillings and pickled vegetables.

Thai Huhn rotes Curry

Curry made its way to Southeast Asia. Thai, Malaysian, Indonesian, and Vietnamese people adapted the spices brought by Tamil traders, blending them with local ingredients to create their own versions of curry.

Thai people often use coconut milk and fresh ingredients instead of dried ingredients to make their curry paste. Their curry is milder, creamier, and more refreshing than the Indian version.

In Germany, well-liked Thai curries are Red Curry, Green Curry, and Yellow Curry. Besides, you will find Peanut Curry and Mango Curry, which are also adapted to German tastes.

A little secret: Most Thai curry and Japanese sushi in Asia Imbiss (Asian restaurants) in Germany are prepared by Vietnamese chefs. This can be a bit disappointing if you’re seeking authentic cuisine.

However, the flavors of the dishes are still quite enjoyable, and they can be recreated at home relatively easily compared to their original versions.

More Easy Thai Recipes

Delicious Thai Stir-Fried Chicken with Red Curry (Pad Ped Gai) - A mouthwatering and aromatic dish served with steamed rice, featuring tender chicken, vibrant vegetables, and rich red curry flavors.
Pad Ped Gai (Thai Chicken & Red Curry Stir-fry)
Delicious Thai / Lao BBQ Chicken with a tantalizing blend of flavors and aromatic herbs.
Kai Yang (Thai BBQ Chicken)
Nam Jim Jaew, a delectable Thai dipping sauce, in a small bowl.
Nam Jim Jaew (Thai BBQ Dipping Sauce)

Ingredients for Thai Red Curry Chicken

Zutaten für rotes Thai-Hühnchen-Curry

Here’s what you’ll need to make this quick and easy Thai Red Curry Chicken:

  • Red Thai Currry Paste: We want a shortcut without sacrificing flavor, so opt for Thai branded curry paste (not the ones in German supermarkets).
  • Coconut Milk: Choose high-quality coconut milk with at least 15% fat content.
  • Fresh Cream: Though not traditional, it’s used for Imbiss-style red curry since many Germans prefer a milder coconut flavor.
  • Skinless, Boneless Chicken Thighs: Chicken breast can be used too, just adjust the cooking time accordingly.
  • Lemongrass, Galangal, Kaffir Lime Leaves: Easily found in the freezer aisle of Asian markets.
  • Your Favorite Veggies: Sweet potatoes, pumpkin, butternut squash, bell peppers, zucchini, button mushrooms, etc.
  • Fish Sauce and Sugar: Adjust to your taste.

Instructions

1

Prepare the Ingredients

  • Bruise the lemongrass stalks and crumple the kaffir lime leaves.
  • Dice the chicken into bite-sized pieces.
  • Chop the vegetables into bite-sized chunks.
2

Cook the Curry

  • Heat some cooking oil in a pot, then sauté lemongrass, galangal, and lime leaves with red curry paste until fragrant. Pour in coconut milk and fresh cream.
  • Add the chicken and firm vegetables such as sweet potato and pumpkin. Add water, cover with a lid, and simmer over medium heat for about 10 minutes.
  • Add softer vegetables like mushrooms and bell peppers. Cook for an additional 3 minutes.
  • Stir in the Thai basil. Adjust the seasoning with fish sauce and sugar to taste.
die aromatischen Zutaten und die rote Currypaste in einem Topf anbraten
Thai Hühnchen Curry kochen
3

Serve

  • This Red Curry Chicken pairs perfectly with steamed Jasmine rice, though I sometimes enjoy it with egg noodles or instant ramen.
Thai Huhn rotes Curry

Helpful Tips

  • Buy Thai-branded curry paste from Asian markets instead of the curry paste in German supermarkets.
  • Begin with half of the curry paste and adjust according to your desired level of spiciness.
  • If you don’t want your curry too spicy but still want it to have a vibrant red color, you could add some puréed red bell pepper (it’s a tip I learned from the Asian restaurant).
  • I often use sweet potatoes or pumpkins for this recipe, despite them not being traditional ingredients, as they add sweetness and texture to the soup.
  • For a quick way to prepare steamed Jasmine rice, you might want to try my recipe for Microwaved Jasmine Rice.

More delicious Asian chicken recipes to make at home

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts.

And don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

Thai Huhn rotes Curry

Thai Red Curry Chicken (20 minutes)

6b91f43e6abb4ea3ddc4c83fa8e3d4ad?s=30&d=mm&r=gCielle
This Thai Red Curry Chicken recipe is one I learned while working at an Asian restaurant in Germany. The spice level is toned down for German tastes, and a few traditional ingredients are substituted to make it easier to prepare at home.
No ratings yet
Prep Time 10 minutes
Cook Time 19 minutes
Course Family meal, Main Course
Cuisine Thai
Servings 4 people

Ingredients
  

RED CURRY SAUCE

  • 4 tbsp Thai Curry Paste (homemade or jarred) (to your taste)
  • 3 slices galangal
  • 3 Kaffir leaves (crumpled)
  • 2 lemongrass stalks (or frozen minced lemongrass, less preferred) (bruised)

THAI RED CURRY WITH CHICKEN

  • 450 g boneless chicken thighs / breasts (1 pound) (cut into bite-sized pieces)
  • 250 ml coconut milk (1 cup) (full-fat)
  • 150 ml fresh cream (0.6 cup) (for Imbiss-style or you could use all coconut milk)
  • 150 g bell pepper / button mushroom / zucchini / green bean (5oz) (diced into bite-sized chunks)
  • 150 g sweet potato / pumpkin / butternut squash (5oz) (diced into bite-sized chunks)
  • 2 tbsp sugar (to your taste)
  • 1 tbsp fish sauce (to your taste)
  • 2 tbsp cooking oil
  • 1 handful Thai basil (optional)

Instructions
 

  • Heat cooking oil in a pot and stir-fry the lemongrass, galangal, and Kaffir lime leaves with red curry paste until fragrant. Mix in the coconut milk and fresh cream.
  • Add the chicken and firm vegetables (sweet potato, pumpkin…). Add water, cover the pot, and simmer over medium heat for approximately 10 minutes.
  • Add more delicate vegetables like mushrooms and bell peppers Let them cook for an additional 3 minutes.
  • Stir in the Thai basil. Taste and adjust the seasoning with fish sauce and sugar as needed.
  • Enjoy chicken red curry with steamed Jasmine rice or get creative with egg noodles or instant ramen.
Tried this recipe?Let us know how it was!
Rate this post
0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments