Thai red curry with chicken

Thai red curry with chicken

Total: 30 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 429 kcal
, Fat: 20 g
, Carbohydrate: 20 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


600g chicken breasts, cut into approx. 3 cm cubes
2tbsp oyster sauce

Curry sauce

4dl coconut milk
1 ½tbsp red curry paste
1stick lemongrass stick, finely chopped
1tbsp oyster sauce
1tsp cane sugar


150g sugar snap peas, cut lengthwise into thin strips
1pack baby corn cob, quartered lengthwise
1 carrot, sliced
a little salt
½bunch coriander, torn into pieces
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How it's done


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.


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.

Good to know
Serve with: Jasmine rice

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