Thai red curry with chicken Recipe

Name: Thai red curry with chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 grams chicken filet or breast, diced; 400 ml coconut milk/cream; 3 tbsp red curry paste; 200 grams white rice (thai jasmin rice is best); 100 grams green beans / haricots verts, cut in 2 or 3 parts each; 1 red bell pepper, cut in thin slices; 1 onion, chopped in large slices; 3 spring onions, cut in small rings; 70 grams diced pineapple; 10 ml coconut oil or olive oil

Servings: persons

1
Cut all the vegetables and chicken as required.
2
Don't cut the vegetables too finely, they should still have a nice bite.
3
Pre-bake the chicken in a wok in some coconut or olive oil until the pieces are no longer raw inside.
4
You might have to do it in two portions.
5
Take it out and set it aside on a plate when done, clean the wok.
6
Put the bell pepper and the green beans into the wok in the rest of the oil for about 2 minutes on medium heat.
7
Add the red curry paste and cook for another minute or 2.
8
Add about a quarter of the coconut milk when the curry paste starts to stick to the pan.
9
Stir everything together well and let it simmer.
10
Cook the rice according to instructions in another pan.
11
This will take about 10 minutes.
12
Add the normal onion, the chicken and some more coconut milk.
13
Stir and let it simmer for 5 more minutes.
14
Add the spring onions, the pineapple, and all the rest of the coconut milk.
15
Turn the fire to low heat.
16
Let it simmer some more.
17
When your rice is done, check and taste if your vegetables are cooked well, especially the bell pepper and green beans.
18
Serve the rice and curry separately.
19
Everyone can take rice and pour delicious curry over it at will.
20
Done!

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 600 grams chicken filet or breast, diced, 400 ml coconut milk/cream, 3 tbsp red curry paste, 200 grams white rice (thai jasmin rice is best), and more.

Yes, Thai red curry with chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai red curry with chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions