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Ingredients
- 500 g boneless, skinless chicken breast
- 250 g jasmine rice
- 500 ml coconut milk
- 2 tablespoons vegetable oil
- 1 heaped tablespoon red curry paste
- 450 ml vegetable broth
- 2 fresh lemongrass stalks
- 5-10 dried kaffir lime leaves
- 4 tablespoons granulated sugar
- 8 tablespoons fish sauce
- 1-2 fresh limes (to taste)
- fresh Thai basil for garnish
- 1 fresh pak choi
- 1 small fresh green zucchini
- 1 fresh red bell pepper
- 1 fresh yellow bell pepper
- ½ fresh leek
- 300 g fresh green bean pods
Instructions
- 1Start by cutting the chicken breast into suitable strips or cubes. In a deep pan or wok, heat a little oil and fry the meat until golden.
- 2Add the red curry paste over the fried meat. Mix well to release the flavors, being careful not to burn the paste. Pour in the vegetable broth and coconut milk.
- 3Gently crush the lemongrass stalks in your hand to release the aromatic oils and add them to the pan along with the dried kaffir lime leaves. Season the sauce with sugar, fish sauce, and lime juice.
- 4Add the chopped vegetables (zucchini, peppers, leek, pak choi, and green beans). Let everything simmer over low heat for a maximum of 2 minutes, so that the vegetables remain crispy.
- 5Before serving, remove the lemongrass stalks and kaffir lime leaves, as they are not consumed. Sprinkle fresh Thai basil on top.
- 6Serve the hot curry with cooked jasmine rice.
Sezamo
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