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Thai red curry with chicken
20 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 429
  • Fat about 20g
  • Carbohydrates about 20g
  • Protein about 40g
This is needed
This is needed for 4 people
Curry sauce
  • 2 tbsp oyster sauce
  • 600 g chicken breasts, in ca. 3 cm grossen Würfeln
  • 4 dl coconut milk
  • 1.5 EL red curry paste
  • 1 Stängel lemongrass, fein gehackt
  • 1 EL oyster sauce
  • 1 TL cane sugar
  • 150 g sugar snap peas, längs in feinen Streifen
  • 1 Pack baby corn cobs, längs geviertelt
  • 1 carrots, in Streifen
  • wenig salt
  • 0.5 Bund coriander, zerzupft
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And that's how it's done
And that's how it's done
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.
Gemüse und Pouletwürfel zur Currysauce geben, aufkochen. Hitze reduzieren ca. 5 Min. köcheln, salzen. Mit Koriander servieren.