Red coconut chicken and vegetable curry

Red coconut chicken and vegetable curry

And hello everyone! Fancy a red coconut curry? We invite you to join us in rediscovering one of Southeast Asia’s most common dishes, found particularly in Thailand and, more generally, in countries with a Tamul culture. This coconut curry then takes the form of a sauce dish incorporating coconut milk.


A number of preparations known as coconut curry can be found throughout Asia, the birthplace of these spice blends. What they all have in common is that almost all of them are made of powder:

  • Coriander, cumin, pepper, fennel or mustard seeds
  • Turmeric and ginger
  • Curry leaves (yes, there are also aromatic leaves called “curry”)
  • Garlic
  • Onion
  • Cardamom, fenugreek, cloves or cinnamon
  • And, of course, spices!

The blends then vary to obtain different, more or less spicy blends, with colors tending towards yellow, green or red.

In India, they are more commonly known as “massala”, which means blend, and are used in all types of recipes to flavor meats and fish.

The Tamul deportation brought a culinary influence to South Africa, the countries bordering the Indian Ocean and the West Indies, which developed recipes also called “curry”.

In Southeast Asia, these spice blends are also used in paste form, by mixing the powders with fresh chillies to create green, red or even yellow curries, depending on the color of the chillies.


So here’s our red coconut curry with chicken and vegetables. This meatless dish can also be adapted for vegetarians. You can add eggplant, zucchini or potatoes, but it’s a far cry from the Asian curry we’re talking about. The recipe is super-simple and easy to make, even for those new to cooking.


✖️ Preparation time 20 minutes

✖️ Cooking time 20 minutes

✖️ Quantities: 2 persons




1 wok, 1 rice cooker


Our rice cooker is from Tefal black at €55. We bought it as soon as we got back from our round-the-world trip. We love it and haven’t missed a rice since! We think it’s a must-have for every kitchen!









  • 2 chicken cutlets
  • 2 carrots
  • 2 onions
  • 5 button mushrooms (optional)
  • 2 garlic cloves
  • 2 lemongrass sticks
  • 20 cl creamy coconut milk
  • 2 teaspoons red curry paste
  • Fresh coriander for serving
  • Sesame oil
  • 120 grams of rice for the side dish for two people. Ideally, sticky rice works best with coconut curry, but if you have basmati rice, it will do just fine.







  1. Slice your carrots into small sticks
  2. Slice your onions into thin strips
  3. Cut your mushrooms in 4
  4. Cut your chicken into cubes
  5. Cut your lemongrass sticks into 4 pieces



  1. Heat 2 tablespoons of oil in the wok (ideally sesame oil for taste).
  2. Once hot, add the pressed garlic, then the onion, carrots and lemongrass, and stir-fry for 2 minutes.
  3. Add the chicken and cook for 2 minutes, stirring constantly.
  4. Then add the mushrooms and red curry paste and cook, stirring, for 2-3 minutes.
  5. Then add the coconut milk and simmer for 10 minutes, covered, over low heat, then 5 minutes uncovered.

At the same time, prepare your rice with rice coocker for Asian-style cooking.


Serve your curry in a soup plate or large Asian bowl, sprinkled with fresh coriander, and serve the rice in a separate bowl.


Bol NewMoon
Bol en grès cilaos
Bol M flow
Bol bloomingville
Bol nordique


Before you leave, don’t forget to take a look at all our other French and foreign recipes.



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