Thai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies ...

This instant pot Thai Red Curry Chicken is one of our favorite recipes, and because you’re using the instant pot, you have ...

Pair chicken with all kinds of peppers in flavor-packed marinades, stews, sauces, and other preparations sure to enliven your ...

Transfer the flattened chicken to a medium baking dish. 2. In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken ...

Love spicy food? Then you need to try this Hyderabadi red chicken curry! This dish is a wedding favourite and pairs perfectly with both roti and rice. Here's how to make it. In a bowl, mix chicken ...

Add the chicken and toss to coat ... Transfer to a platter and serve with lime wedges. Make Ahead: The red curry coconut sauce can be made 3 days ahead.

This delicious chicken massaman curry has a lot of ingredients but very ... and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky ...

This red chicken curry recipe is one of our weekly winners at home (cheating a little using a bought curry paste for total convenience). The first person home will put on the rice. By the time it ...

Serve this deliciously savory dish with nasi biryani or draped over steamed rice; either way, it’s a stunning meal.

Making your own Thai red curry paste takes time ... so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.

Homemade curry pastes can last up to four days in the fridge if covered. Leftover paste can be frozen for up to a month in zip-lock plastic bags, although it will lose some vibrancy of flavour.