Red Thai curry with chicken

Spicy

Red curry paste, coconut milk and lime leaves simmer into a sauce that plays sweet first and then brings the fire. In it: Poulet, crunchy beans, peppers and Rüebli, Thai basil on top, jasmine rice to catch the heat.

kcal
556
Protein
31.1 g
Carbs
65.7 g
Fat
17.2 g

per portion (420 g)

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Red Thai curry with chicken

Why you'll love it

How it tastes

Creamy coconut milk, hot curry paste, salty fish sauce, Thai basil and lime leaves, tender Poulet.

Perfect for

For everyone craving street food heat without boarding a plane.

Recipe Cook it yourself

  • Prep approx. 30 min
  • Simmer approx. 15 min
  • Total approx. 45 min

Tender sliced chicken in a spicy red coconut curry sauce with lime leaves and Thai basil, served with crunchy vegetables and fragrant jasmine rice. With ready-made curry paste, this curry comes together quickly.

  1. Red Thai curry with chicken, step 1: Rice

    Rice

    Rinse the rice in a sieve under cold running water, drain well. Bring the water and salt to the boil, add the rice, cover and leave to swell over a low heat for approx. 12 mins without lifting the lid. Remove the pan from the hob, leave the rice to rest for approx. 5 mins, then fluff up with a fork.

  2. Red Thai curry with chicken, step 2: Beans

    Beans

    Cook the beans in plenty of boiling salted water for approx. 5 mins until crisp-tender. Drain, refresh in cold water and leave to drain.

  3. Red Thai curry with chicken, step 3: Vegetables

    Vegetables

    Heat the oil in a frying pan. Sauté the pepper and carrot for approx. 3 mins. Add the sprouts and beans, sauté for approx. 1 min more, then season. Cover and keep warm.

  4. Red Thai curry with chicken, step 4: Curry sauce

    Curry sauce

    Heat the oil in a wok or wide pan. Sauté the curry and shrimp pastes for approx. 1 min. Pour in the cornflour mixture and bring to the boil, stirring. Add the coconut milk, fish sauce and sugar, bring to the boil.

  5. Red Thai curry with chicken, step 5: Chicken

    Chicken

    Add the chicken to the sauce and simmer gently over a low heat for approx. 5 mins until cooked through. Stir in the lime leaves, chilli and basil.

  6. Red Thai curry with chicken, step 6: Serving

    Serving

    Arrange the rice, vegetables and chicken curry side by side on plates.

Tip:
Red curry pastes vary in heat: start with a little and add more to taste. If you prefer it mild, leave out the chilli.
Variation:
Leave out the shrimp paste and use a little more fish sauce instead.
Goes well with:
Lime wedges for drizzling.

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What's inside

Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.

556kcal

Nutrition facts

per portion (420 g) · 2326 kJ

Energy from

  • Protein 23 %
  • Carbohydrates 48 %
  • Fat 29 %

Share of daily intake

  • Protein31.1 g62 %
  • Carbohydrates65.7 g25 %
  • of which sugars10.3 g11 %
  • Fat17.2 g25 %
  • of which saturates7.7 g39 %
  • Salt4.0 g67 %

Reference intake of an average adult (8400 kJ / 2000 kcal).

All nutrition facts per portion and 100 g
NutrientPortion100 g
Energy2328 kJ556 kcal554 kJ132 kcal
Fat17.2 g4.1 g
of which saturates7.7 g1.8 g
Carbohydrates65.7 g15.6 g
of which sugars10.3 g2.5 g
Fibre5.5 g1.3 g
Protein31.1 g7.4 g
Salt4.0 g1.0 g

Ingredients

  • Water
  • Alpstein sliced chicken (CH)
  • Jasmine rice
  • Coconut milk
  • Beans
  • Peppers
  • Carrots
  • Sprouts (SOYA)
  • Red curry paste
  • Rapeseed oil
  • Fish sauce
  • Sesame oil
  • Chillies
  • Thai basil
  • Salt
  • Shrimp paste
  • Salt, pepper
  • Cane sugar
  • Maize starch
  • Lime leaves
Full declaration

Water, Alpstein sliced chicken (CH), jasmine rice, coconut milk (coconut flesh 60% (Sri Lanka, coconut milk), water 40% (Sri Lanka)), beans, peppers, carrots, SPROUTS (SOYA), red curry paste (dried chilli(28%), lemongrass(20%), garlic(15%), shallots(15%), salt(10%), kaffir lime peel(5%), galangal(5%), spices (coriander seeds, cumin) (2%)), rapeseed oil, fish sauce (ANCHOVY EXTRACT (72%), sea salt (25%), sugar (2%), syrup (1%)), SESAME OIL, chillies, Thai basil, salt, shrimp paste (PRAWNS (60%), soya bean oil (SOYA) (28%), garlic (7%), salt (4.7%), pepper (0.27%)), salt, pepper, cane sugar, maize starch, lime leaves.

Translated – the German declaration is legally binding.

Show German declaration

Wasser, Alpstein Poulet Geschnetzeltes (CH), Jasminreis, Kokosnussmilch (Kokosnussfleisch 60% (Sri Lanka, Kokosnussmilch), Wasser 40% (Sri Lanka)), Bohnen, Peperoni, Rüebli, SPROSSEN (SOJA), Rote Currypaste (Getrocknete Chili(28%), Zitronengras(20%), Knoblauch(15%), Schalotten(15%), Salz(10%), Kaffirlimettenschale(5%), Galanga(5%), Gewürze (Koriandersamen, Kreuzkümmel) (2%)), Rapsöl, Fischsauce (SARDELLENEXTRAKT (72%), Meersalz (25%), Zucker (2%), Sirup (1%)), SESAMÖL, Peperoncini, Basilikum Thai, Salz, Garnelenpaste (GARNELEN (60%), Sojabohnenöl (SOJA) (28%), Knoblauch (7%), Salz (4.7%), Pfeffer (0.27%)), Salz, Pfeffer, Rohrzucker, Maisstärke, Limettenblätter.

Allergens

Contains Fish, Crustaceans, Sesame, Soy. May contain traces of other allergens.

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