Dose fish sauce last
Red curry pastes differ greatly in salt content. Only after cooking, taste and gradually add the last amount of fish sauce.
Thai Recipe
Red Thai curry with chicken
The curry paste is fried in coconut cream before adding the stock and chicken. Pumpkin cooks directly in the sauce, giving it natural sweetness and bonding.
Total time
50 min
Calories
620 kcal
Servings
5 servings
Difficulty
Easy
Why this recipe works
Gaeng Phed Gai with pumpkin and Thai basil
A red Thai curry should be aromatic, creamy and clearly flavoured, not thick like a cream sauce. Full-fat coconut milk provides the carrier for the red curry paste. Chicken thighs remain juicy when gently cooked, while hokkaido pumpkin becomes soft in the sauce. Fish sauce and palm sugar are only finely tuned at the end, because curry pastes are salty and spicy depending on the brand. Jasmine rice absorbs the spicy sauce.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Red Thai curry with chicken
Red Thai curry with chicken combines tender thigh meat, coconut milk, hokkaido pumpkin, red curry paste, macaroon lime and Thai basil.
Ingredients
5 servings
Method
-
1
Put on Jasmine Rice
Rinse rice thoroughly, boil with water and cook covered over low heat for 12 minutes. Turn off the heat and leave to rest closed for 10 minutes.
-
2
Slimming coconut cream
Open the can or package without shaking and put about 200 ml of the thick upper coconut in a wide pot. If the coconut milk is homogeneous, use additional oil.
-
3
Fry the curry paste
Heat the coconut cream, stir in the curry paste and optional prawn paste. Stir for 4 to 5 minutes until the mixture darkens and has a strong fragrance.
-
4
Add chicken and liquid
Stir in the remaining coconut milk, broth, palm sugar, two tablespoons of fish sauce and macaroon lime leaves for 2 minutes.
-
5
Gently cook the pumpkin
Add the pumpkin and simmer gently for 15 to 18 minutes until the pumpkin and chicken are cooked, the meat must reach at least 75 ° C.
-
6
Add paprika and seasoning
Cook the pepper strips for 2 minutes. Taste the sauce and add the remaining fish sauce or a little palm sugar if necessary.
-
7
Stir in basil
Remove the pot from the heat, fold in the Thai basil and let it just crumble. Serve the curry with the loose jasmine rice.
Kitchen know-how
Tips for Red Thai curry with chicken
Simmer curry only gently
Cooking hard can coarsely separate coconut milk and dry chicken. Gentle heat keeps sauce and meat more pleasant.
Variations
How to adapt this recipe
Replace pumpkin with 400 g rinsed bamboo shoots, which are already cooked and only come into the sauce together with the peppers.
Replace chicken, fish sauce and prawn paste with 500 g of firm tofu and light soy sauce. Choose a curry paste without shrimp ingredients.
Nutrition per serving
620kcal
35.0 gCarbohydrates
38.0 gProtein
36.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Red Thai curry with chicken
This depends mainly on the curry paste. Start with 50 g and add after frying if a milder version is desired.
Traditional coconut milk often has a fine oil rim. Homogenized products hardly separate; then a tablespoon of neutral oil helps to roast the paste.
Yes. Add the breast pieces after the pumpkin and cook for about 8 to 10 minutes until they reach 75 ° C in the core.
The fresh acidity does not necessarily belong in this curry and can make coconut milk flake. Makrut lime leaves provide citrus flavour instead.
Quickly cool, cover and cool for two days at most, and heat completely once. Add Thai basil as fresh as possible when warming up.
Keep cooking