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 ...

Cook until thickened. Stir constantly until the mixture begins to come to a low bubble, about two minutes. Then reduce heat ...

Making your own Thai red curry paste takes time ... This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts ...

Many longstanding traditional recipes started with labor-intensive techniques, requiring chefs to make the ingredients ... If ...

To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil ...

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 ...

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