Thai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies ...

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

Mary Berry’s version of the classic Thai red curry recipe is easy to prepare in under an hour but guaranteed to impress with its flavour. Sharing this recipe from the chef’s cookbook ...

Preheat the oven to 200˚C fan/425˚F/gas mark 7. Gently melt 2 tablespoons of coconut oil in a pan on a low-medium heat, then fry the onion for a minute or two until softened. Add the leek and ...

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 ...

Heat the oil in a saucepan, 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.

About Young Jackfruit and Water Chestnut Thai Red Curry Recipe: A delicious, easy and quick meal for dinner or even the next morning's breakfast, this Thai red curry makes for a perfect dish for both.

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 ...