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Thai red curry with chicken meat

Thai red curry with chicken meat

Preparation time:
20 min
Difficulty level:

Nutritional values:

21 g
48 g
31 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Broccoli (fresh)Broccoli (fresh)½ (250 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Ginger (fresh)Ginger (fresh) 3 g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Coriander leaves (fresh)Coriander leaves (fresh) 3 g
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 100 ml
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 150 g
Coconut oil, coconut oilCoconut oil, coconut oil 2 Tablespoon
Curry paste (red)Curry paste (red) 1 Tablespoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Celery, celery stalks (fresh)Celery, celery stalks (fresh)½ (15 g)


Step 1:
Cut chicken breast into strips or cubes. Cut vegetables into bite-sized pieces, spring onion into fine rings. Peel and finely chop garlic and ginger.
Step 2:
Heat half of the coconut oil in a coated pan and brown the meat in it. Season with salt and pepper to taste, remove from pan and set aside.
Step 3:
Add remaining oil to pan and sauté peppers, celery, and broccoli first. Then add the spring onion, garlic and ginger and allow to sauté. Deglaze with coconut milk and stir in curry paste. Fold in chicken and bring to the boil briefly.
Step 4:
Serve on a plate and sprinkle with cilantro.

Macronutrient distribution:

The recipe Thai red curry with chicken meat is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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