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 ...

Fresh curry paste will put the wow-factor into ... Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Use immediately, or spoon the paste into a jar ...

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 ...

Quick and easy to make and can be frozen and stored for future use. Budget-friendly and tastes much better than shop-bought ...

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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 ...

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 ...