Go Back
–+ servings
Thai Huhn rotes Curry

Thai Red Curry Chicken (20 minutes)

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.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Family meal, Main Course
Cuisine: Thai
Servings: 4 people
Author: Cielle

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!