Red Thai curry with chicken and coconut
A popular Thai classic packed with crisp vegetables, tender chicken and a rich, creamy coconut sauce—flavoured with red curry paste and Kikkoman Soy Sauce for balanced spiciness.
Ingredients
For the spicy nuts:
For the curry:
Preparation
Step 1
50 g mixed nuts, e.g. cashews, hazelnuts, pecans, peanuts – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp brown sugar
Roughly chop the nuts. Heat the Kikkoman Soy Sauce with the sugar, add the nuts and glaze. Transfer to baking paper and leave to cool.
Step 2
200 g rice, e.g. basmati – 500 g chicken breast fillet – 2 red peppers – 1 bunch spring onions – 2 carrots – 200 g mangetout (or frozen peas or green beans) – 2 tsp red curry paste – 2 tbsp Kikkoman Toasted Sesame Oil – 400 ml coconut milk – 75 ml Kikkoman Naturally Brewed Soy Sauce
Cook the rice according to the packet instructions. Cut the chicken into pieces. Cut the peppers into strips, spring onions into rings, carrots into slices, and halve the mangetouts. Sauté the curry paste in hot Kikkoman Sesame Oil in a wok. Add the coconut milk, approx. 100 ml water and the Kikkoman Soy Sauce, and bring to the boil.
Step 3
A few coriander leaves (or Thai basil)
Add the chicken and simmer for about 5 minutes. Add the vegetables and cook for a further 5 minutes. Cut the coriander into strips. Garnish the curry with the coriander and the spicy nuts and serve with the rice.
Tip:
For a seafood version, prepare the curry with prawns instead of chicken.
Depending on the season, other vegetables such as broccoli, courgette, mushrooms, aubergine or green beans, also go well with the curry.
Recipe-ID: 1501
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50 g mixed nuts, e.g. cashews, hazelnuts, pecans, peanuts – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp brown sugar
Roughly chop the nuts. Heat the Kikkoman Soy Sauce with the sugar, add the nuts and glaze. Transfer to baking paper and leave to cool.
200 g rice, e.g. basmati – 500 g chicken breast fillet – 2 red peppers – 1 bunch spring onions – 2 carrots – 200 g mangetout (or frozen peas or green beans) – 2 tsp red curry paste – 2 tbsp Kikkoman Toasted Sesame Oil – 400 ml coconut milk – 75 ml Kikkoman Naturally Brewed Soy Sauce
Cook the rice according to the packet instructions. Cut the chicken into pieces. Cut the peppers into strips, spring onions into rings, carrots into slices, and halve the mangetouts. Sauté the curry paste in hot Kikkoman Sesame Oil in a wok. Add the coconut milk, approx. 100 ml water and the Kikkoman Soy Sauce, and bring to the boil.
A few coriander leaves (or Thai basil)
Add the chicken and simmer for about 5 minutes. Add the vegetables and cook for a further 5 minutes. Cut the coriander into strips. Garnish the curry with the coriander and the spicy nuts and serve with the rice.
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