Red Thai Curry Chicken

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 429 Kcal, 40g Protein, 20g Carbohydrates, 20g Fat


  • Chicken
  • 600 g chicken breasts, in ca. 3cm cubes
  • 2 tbsp. oyster sauce
  • Curry Sauce
  • 4 dl coconut milk
  • 1.5 tbsp. red curry paste
  • 1 tbsp. oyster sauce
  • 1 stick lemongrass, finely chopped
  • 1 tsp. raw sugar
  • Vegetables
  • 150 g snow peas, cut lengthways into thin strips
  • 1 pack mini corn, cut into quarters lengthways
  • 1 carrots, cut into strips
  • 0.5 bunch coriander, broken into pieces
  • a little salt

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  • Chicken

    Place the diced chicken in a bowl, add the sauce, cover and marinate for approx. 10 mins.
  • Curry Sauce

    Bring the coconut milk to the boil in a wide-bottomed pan, reduce the heat. Add the curry paste and all the other ingredients up to and including the cane sugar, mix well.
  • Vegetables

    Add the vegetables and the diced chicken to the curry sauce, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Serve with coriander.
  • Serve with:

    Jasmin rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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