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Asian wok

Thai Red Curry Wok with Chicken

4 people · Asian wok / wok dishes

Recipe photo: Thai Red Curry Wok with Chicken (wok dishes)

Thai Red Curry Wok with Chicken combines wok vegetables with a creamy, spicy coconut sauce. The red curry paste, lime and fresh basil ensure a clearly Thai character and a very well-rounded seasoning.

Timing

  • Preparation: approx. 20 minutes
  • Wok and curry preparation: approx. 15 minutes
  • Total: approx. 35 minutes

Estimated nutrition

per serving · Calculated for 4 servings.

Energy
≈ 515 kcal
Protein
≈ 35.5 g
Carbohydrates
≈ 13.7 g
Fat
≈ 32.9 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

  • 1 red pepper · ≈ 150.0 g
  • 1 zucchini · ≈ 250.0 g
  • 1 small eggplant · ≈ 300.0 g
  • 1 onion · ≈ 100.0 g
  • 2 tbsp oil · ≈ 27.3 g
  • 1 tsp brown sugar · ≈ 4.0 g
  • 1 lime · ≈ 25.0 g
  • 1 handful of Thai basil or regular basil · ≈ 1.0 g
  • 150 g sugar snap peas · ≈ 150 g · Assumed quantity / reference product
  • 2 to 3 tablespoons red curry paste · ≈ 37.51 g
  • 1 tbsp fish sauce · ≈ 15 g

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 500 g chicken breast fillet
  • 1 red pepper
  • 1 zucchini
  • 150 g sugar snap peas
  • 1 small eggplant
  • 1 onion
  • 2 tbsp oil
  • 400 ml coconut milk
  • 2 to 3 tablespoons red curry paste
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 lime
  • 1 handful of Thai basil or regular basil

Instructions

  1. Cut chicken into strips. Cut the peppers, zucchini and eggplant into bite-sized pieces. Cut onion into strips.
  2. Heat the wok and add oil. Fry the curry paste for 30 seconds until fragrant.
  3. Add chicken and sauté for 2 to 3 minutes.
  4. Add onion, eggplant, peppers and zucchini and continue frying for 3 minutes.
  5. Pour in coconut milk and mix everything well.
  6. Stir in fish sauce and sugar.
  7. Add the snow peas and simmer the curry gently for 6 to 8 minutes.
  8. Season with lime juice and fold in the basil.
  9. Serve immediately.