I recreated a favorite red curry chicken dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk ...

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

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 ...

Some nights, especially when schedules are jam packed, the allure of grabbing takeout or swinging through a drive-thru ...

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 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 ...

Chicken consumption ... Tender Greens’ version was made with a Thai red curry, peanuts, bok choy, carrots, potatoes, pickled Fresno chiles, Thai basil, and sushi rice. The chefs said they ...

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 ...

If you think having three different gravies to douse your rice with is extra, you haven’t discovered this curry rice stall in ...

Thai red curry paste is ready ... Add fish sauce, mix well and bring it to boil. * Add chicken and mix well, cover and cook on medium flame for 6-8 minutes. * Add zucchini, capsicum and mix ...

For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat. Carefully open the can of coconut milk ...