Fish sauce last dose
Red curry pastes differ greatly in salinity. Try only after cooking 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 broth and chicken come in. Pumpkin cooks directly in the sauce and gives it natural sweetness and binding.
Total time
50 min
Calories
620 kcal
Servings
5 servings
Difficulty
Easy
Why this recipe works
Gaeng Phed Gai with pumpkin and Thai basilica
A red Thai curry should be aromatic, creamy and clear seasoned, not thick as a cream sauce. Full-fat coconut milk provides the carrier for the red curry paste. Chicken cape remains juicy during gentle cooking, while Hokkaidokurbis becomes soft in the sauce. Fish sauce and palm sugar are only finely matched at the end, because curry pastes are different salty and sharp depending on the brand. Jasmine rice takes on the spicy sauce.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Red Thai curry with chicken
Red Thai curry with chicken combines delicate chicken thigh meat, coconut milk, hokkaidokurbis, red curry paste, mackerel lime and Thai basil.
Ingredients
5 servings
Method
-
1
Put on jasmine rice
Rinse rice thoroughly, boil with water and cook covered for 12 minutes at the smallest heat. Turn off the stove and leave to rest for 10 minutes.
-
2
Remove coconut cream
Open the can or pack without shaking and add about 200 ml of the thick top coconut in a wide pot. In case of homogeneous coconut milk, use oil.
-
3
Fry curry paste
Heat coconut cream, stir in curry paste and optional shrimp paste. Stir for 4 to 5 minutes until the mixture becomes darker and smells strong.
-
4
Add chicken and liquid
Turn chicken for 2 minutes in the paste. Stir in other coconut milk, broth, palm sugar, two tablespoons of fish sauce and mackerel limette leaves.
-
5
Gently cook pumpkin
Add pumpkin and let curry simmer for 15 to 18 minutes until pumpkin and chicken are cooked. The meat must reach at least 75 °C.
-
6
Add peppers and seasoning
Cook pepper strips for 2 minutes. Taste the sauce and add the remaining fish sauce or some palm sugar if necessary.
-
7
Stir in basil
Remove the pot from the stove, add Thai basil and let it fall down. Serve curry with loose jasmine rice.
Kitchen know-how
Tips for Red Thai curry with chicken
Curry just simmer quietly
Strong cooking can coarsely separate coconut milk and make chicken dry. Gentle heat keeps sauce and meat more pleasant.
Variations
How to adapt this recipe
Replace pumpkin with 400 g rinsed bamboo sprouts. They are already cooked and come into the sauce together with the peppers.
Replace chicken, fish sauce and shrimp paste with 500 g solid 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 per serving 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 above all on the curry paste. Start with 50 g and add after frying if a milder version is desired.
Traditional coconut milk often produces a fine oil edge. Homogenised products hardly separate; then a tablespoon of neutral oil helps to roast the paste.
Yes. Add breast pieces only 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 have coconut milk flaked. Makrut limette leaves instead deliver citrus aroma.
Cool quickly, cover a maximum of two days, cool and heat completely once. Add Thai basil when warming up as fresh as possible.
Keep cooking