I love Red Thai curry! So I brought you a very simple basic recipe with chicken, imperial pods, carrots and peppers, which is just 20 minutes is ready -made and ready. And by the way, you quickly put some vacation feeling on the plate.
Red Thai curry with chicken
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This simple red Thai curry with chicken is finished in just 20 minutes – perfect for the fast after -work kitchen!
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Cut the chicken into small pieces. Cut the peppers into strips, spring onions into rings, carrots into slices. Halve imperial pods.
500 g chicken breast fillet, 2 peppers, 3 spring onions, 100 g of carrots, 200 g Kaiserschoten
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Heat the oil in a wok and briefly sauté the red curry paste in it. Add coconut milk and bring to the boil.
2 tablespoons of sesame oil, 2 tablespoons of red curry paste, 800 ml of coconut milk
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Add chicken and simmer for 5 minutes. Add the peppers, spring onions, carrots and imperial pods and simmer for another 5 minutes.
Calories: 363kcal | Carbohydrates: 16G | Protein: 29G | Fat: 17G
This is how you succeed in the best, fast Thai curry
At Thailand, I immediately think of magnificent temple systems, fascinating nature, dreamlike beaches and the warmth of people. But I particularly like the healthy and colorful cuisine of Thailand. Red Thai curry is my absolute darling of all Asian recipes.
A good Thai curry lives from its creaminess, flavors and balance from sharpness, sweetness and acidity. So that your curry gets really round, my best tips come here:
- Choose the correct curry paste
Pay attention to a high -quality red curry paste – it is the heart of the court. In the Asian shop you can often find more intensive varieties than in the supermarket. - Use coconut milk with a full fat content
Be sure to use coconut milk from the can for extra creaminess-no light variant that quickly becomes watery. - Do not cook chicken breast for too long
So that the meat stays nice and juicy, only let it simmer briefly in the sauce – it fades through quickly. - Fresh herbs at the end
Thai basil or fresh coriander give your curry that certain something-preferably only shortly before serving.
Thai curry tastes even without chicken. Here you will find my delicious vegetable curry or the delicious Thai curry soup for happy spoons.
5 good reasons for my red Thai curry with chicken
- Super fast
The food is ready in just 20 minutes – perfect for stressful days! This recipe is also my favorite under the fast recipes for every day. - Full of taste with a few ingredients
You don’t need a long shopping list – but you get a lot of aroma on the plate. - Favorite dish for the whole family
The mild sharpness can be easily adapted – so it also tastes good for the kids. - Better than from the delivery service
Fresh, cheaper and faster than at Thai around the corner – and you know exactly what is in it. - Ideal for preparing
The next day the curry tastes almost better – perfect to take away or freeze. Simply cook rice or cauliflower rice and you already have the perfect lunch.
So you prepare the red Thai curry perfectly
Do you want to do more of it right away? Good idea! The red Thai curry is great for Meal Prep. Simply cook the double amount, let cool and in portions fill in airtight containers. It stays in the fridge for 2-3 days, even up to 3 months in the freezer. Important: Add some water or coconut milk when warming up so that it becomes nice and creamy again.
Common questions about the Thai curry
Which vegetables fit well in a Thai curry?
You can get really creative! Are particularly tasty Paprika, imperial pods, broccoli, carrots, baby spinach, eggplants or Mushrooms. It is best to use what the refrigerator has to do-Thai curry is super flexible!
Which curry paste is the best for red Thai curry?
I recommend currypasting from the Asialads – for example from Mae Ploy or Aroy-d. They usually taste more intense than those from the supermarket.
What fits best?
Very classic: Jasmine rice! But Basmati, rice noodles or cauliflower rice also work great. You have the choice!
Can I cook the curry vegetarian too?
Sure, of course! Just instead of chicken Tofu, sweet potato, chickpeas Or use colorful vegetables. Tastes just as tasty!
How can I adapt the sharpness to the Thai curry-also for children?
You cook for small blackheads? Then just take something Less curry paste and give if necessary More coconut milk or broth in addition. So it gets nice and mild and still aromatic.
How long does Thai curry stay in the fridge?
It is well packaged 2–3 days In the fridge. Simply put in a saucepan for warming up and, if necessary, creamy with a dash of water or coconut milk.
Can I freeze Thai curry too?
In any case! Simply let cool, freeze in portions and thaw again if necessary. Ideal for stressful days!
What to do if it has become too spicy?
No panic! Just give More coconut milka teaspoon Sugar or something Lime juice In addition – this is wonderfully alleviated by the sharpness.
And now a lot of fun trying it out! Let my fast Thai curry taste really good!
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