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

In a large pan, heat the vegetable oil over medium heat. Add the chicken pieces and sauté until they are browned on all sides ...

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...

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 ...

Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste. Place a large non-stick wok or wide frying pan or over a medium ...

Tofu: I have used one block of firm tofu here. Tofu Marinade: Thai red curry paste, corn starch, salt, pepper and sesame oil ...

A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin soup ever. Because pumpkin is so sweet, it needs spices as a counter and ...