Thai red curry with 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, cut into approx. 3 cm cubes
  • 2 tbsp oyster sauce
  • Curry sauce
  • 4 dl coconut milk
  • 1.5 tbsp red curry paste
  • 1 tbsp oyster sauce
  • 1 stick lemongrass stick, finely chopped
  • 1 tsp cane sugar
  • Vegetables
  • 150 g sugar snap peas, cut lengthwise into thin strips
  • 1 pack baby corn cobs, quartered lengthwise
  • 1 carrots, sliced
  • 0.5 bunch coriander, torn into pieces
  • a little salt

View these products


  • Chicken

    Place the diced chicken in a bowl, add the oyster 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:

    Jasmine rice

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home