Thai Curry with Poultry

Thai Chicken Curry, ready to serve from a jar

Faber Feinkost’s Thai Chicken Curry is a ready-to-serve meal in a jar, featuring tender chicken breast, coconut milk, vegetables, and red curry paste. This isn't your typical soggy convenience food, but an aromatic curry crafted by a trained chef that you simply need to heat up.

Thai Chicken Curry is a ready-to-serve convenience dish in a jar by Faber Feinkost from Bad Kissingen. Tender German chicken breast swims in creamy coconut milk, accompanied by bell peppers, carrots, bamboo shoots, and mushrooms, seasoned with red curry paste made from chili, lemongrass, and galangal. Heat it up, add some rice, and your curry is ready.

Creamy, spicy, aromatic

This Thai curry is fragrant with notes of coconut, lemongrass, and chili; the sauce is creamy and pleasantly spicy, but not burning hot.

The coconut milk gives it a velvety texture, the red curry paste adds warmth and depth, and the lemongrass and galangal provide that fresh, authentic Thai note. Creamy, spicy, and aromatic straight from the jar. The chicken breast remains tender, the vegetables have a crisp bite—this is how a curry should taste, reminiscent of Thailand rather than a tin can.

Striking the right balance is difficult with ready-made curries, which are often too sweet, too watery, or too spicy. Faber gets it right because a chef balances the curry paste by taste rather than following a blueprint recipe.

The jar contains real ingredients you expect in a good curry: coconut milk, crunchy bamboo slices, wood ear mushrooms, and a curry paste with garlic, shallots, coriander seeds, and cumin. None of it tastes like powdered mixes from a packet.

With basmati rice and fresh coriander

Fluffy basmati rice absorbs the creamy sauce and is the perfect companion for this Thai curry.

It also pairs exceptionally well with some freshly sautéed vegetables added to the pan for extra texture and color. A few coriander leaves, a squeeze of lime, perhaps some peanuts on top, and the jar becomes a meal worthy of your favorite Thai restaurant. Heat it gently in a pot to keep the chicken breast tender.

If you prefer it spicier, add fresh chili; if you need it milder, add a spoonful of extra coconut milk. It also makes a rounded meal served with rice noodles instead of rice, or you can enjoy the curry on its own as a hearty soup on chilly evenings.

One jar provides one to two servings, depending on how much rice you add. It is practical for a quick dinner when you crave something savory without the hassle of chopping twenty different ingredients.

From a chef who has cooked for major events

There is a reason a Franconian butcher makes a great Thai curry: Thomas Faber is a trained chef who has worked at international events, from Formula 1 in Bahrain to the 2006 FIFA World Cup.

Faber Feinkost is Bad Kissingen's oldest butcher shop, founded in 1898 by Kaspar Faber and run by Thomas Faber, the fourth generation, since 2005. His standard is a convenience meal he would enjoy eating himself, which is why only high-quality chicken breast goes into the jar, not scraps. Fine food has a tradition spanning over 125 years here; Faber has been a Royal Bavarian Purveyor to the Court since 1911.

The Thai Chicken Curry is part of the ready-to-serve jars from Faber Feinkost. If you prefer classic German fare, reach for the beef roulade in gravy; if you love the grill, try the Männerglück Bacon Jam. Quick cuisine that actually tastes good.