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.

This quick an easy Thai chicken curry combines pantry staples along ... 2. Add the diced red bell pepper and coconut milk.

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

This is an easy, foolproof Thai-style chicken curry recipe ... with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce ...

Add in curry paste and fry for 30 seconds (this may spit a little). Pour over coconut milk then add in fish sauce, sugar, chicken, potatoes, coriander stalks and kaffir lime. Continue to mix and ...

This red chicken curry recipe ... until lightly browned. Add the chicken and colour all over. Add the curry paste and stir through to coat the chicken. Add the coconut milk, stock and pumpkin ...

In a wok, add cooking oil, chicken and mix well until ... mix well and cook for 1-2 minutes. * Add Thai red curry paste and mix well. * Add coconut milk, stock, soy sauce, lemon juice, sesame ...

and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Cut the chicken into strips ...

A simple Thai-style green ... or just fill an empty coconut milk can.) A few tablespoons of fish sauce and fresh lime juice bring umami, salty and sour notes to the curry; as with the curry ...