Name: Thai Red Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 ml Coconut milk (well shaken); 600 g chicken breast (boneless, skinless, cut into 1 cm strips); 60 g Thai red curry paste (check the label for gluten-free ingredients if needed); 30 ml fish sauce; 20 g palm sugar (finely grated or chopped); 1 piece red bell pepper (seeded and sliced into thin strips); 150 g green beans (trimmed and cut into 4 cm lengths); 250 ml chicken stock (low-sodium); 1 piece lime (juiced; reserve wedges for serving); 20 g Thai basil (leaves picked); 300 g Jasmine rice (rinsed until the water runs mostly clear)

Zubereitung

Cook the rinsed jasmine rice according to the package directions, then cover and keep warm while preparing the curry. The grains should be tender and separate.

Scoop the thick coconut cream from the top of the can into a large deep skillet or wok and heat over medium heat for 2 to 3 minutes, until it looks glossy and begins to separate slightly.

Add the red curry paste and stir-fry it in the coconut cream for 1 to 2 minutes, until deeply fragrant and the paste has darkened slightly.

Add the chicken strips and toss for 2 minutes to coat them thoroughly. Add the remaining coconut milk, chicken stock, fish sauce, and palm sugar, stirring until the sugar dissolves.

Bring the curry just to a gentle boil, then reduce the heat and simmer uncovered for 8 minutes. Stir occasionally so the chicken cooks evenly without breaking the sauce.

Add the bell pepper and green beans and simmer for 5 to 7 minutes, until the vegetables are bright and tender-crisp and the chicken reaches 74°C at the thickest point.

Thai red curry with tender chicken and colorful vegetables in a wok

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Remove the skillet from the heat and stir in the lime juice and Thai basil. Taste and adjust with a little more fish sauce or lime if needed; the sauce should be creamy, salty, lightly sweet, and bright.

Spoon the curry over warm jasmine rice and serve immediately with lime wedges. Keep the sauce generously pooled around the rice rather than letting it dry out.

Thai red curry served with jasmine rice, lime, and basil

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Warum dieses Rezept gelingt

Cooking the curry paste in coconut cream releases its aromatic oils, while fish sauce, palm sugar, and lime create the salty, sweet, sour balance that makes Thai curry vivid rather than heavy.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate cooled curry in an airtight container for up to 3 days. Store rice separately and refrigerate it promptly.

So wärmst du es auf

Reheat gently in a saucepan over medium-low heat until steaming hot throughout, adding a splash of water or coconut milk if the sauce has thickened. Reheat rice until piping hot and do not reheat it more than once.