BTW I have been to The Kingdome of Thailand over 30 times since 1987, last trip Jan 2019. Thank you, Sarah! Thanks! So easy to put together and the flavor was wonderful. Added seitan, which I made for the first time and boy was it delicious in this dish. I dont how well this would hold up. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I make this all the time. But unfortunately, without having tried this myself, I cannot answer with certainty. Were now looking for more ways to use curry paste. I didnt think getting a great result would be this easy to be honest. Tag @damn_delicious on Instagram and hashtag it #damndelicious. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google nutritional calculator). Thats great to hear, Theresa. Youre welcome, Trish! How is this over rice noodles instead of brown rice? Katie, the recipe calls for 1 (13.5-ounce) can coconut milk. What a great idea! Let me know what you think! Pretty darned good. Both the wife and the VERY picky daughter LOVED it. I also use light coconut milk instead of full fat, which tastes amazing and takes out 480 calories from the full recipe. Watch out for that because the curry already has enough sodium. Going on my to make soon list. Just add it as-is or cook it somehow first? I have made this 2 times per the recipe. Like some other commenters, I always add extra red Thai curry paste & another half a can of coconut milk so I get more sauce. -Adding 1 sprig of lemongrass (chopped into 1 inch pieces) and simmer in with coconut milk, removing before serving Had to add more salt and did not add sugar due to I never imagined I would ever be able to make Thai food at home. Unfortunately, without further recipe testing, I cannot answer with certainty. Add chicken and let it simmer for 7-8 minutes. I appreciate your review. The curry powder is more of an Indian staple, with cumin and turmeric and has a mellow taste, whereas the paste is more Thai and has an intense flavor and heat, with fresh ingredients such as ginger and garlic. Heres 5 great ways to use leftover coconut milk: https://www.thekitchn.com/5-ways-to-use-leftover-coconut-milk-tips-from-the-kitchn-204018. Great recipe! I followed the recipe to the teaspoon and it turned out soooo amazing. I will be trying now. This Thai red curry was so delicious and tastes exactly like the ones I buy from my local Thai restaurant. Ive probably commented on this one before but made it again tonight and it was so good! Tweeked with Thai basil, added tablsp Siracha, used quinoa, had no rice.It sucked up some sauce, but it had the Thai flavors. Is this spicy? BTW I have tried many recipes of cookieandkate and all have been delicious so thank you for sharing! We used chicken thighs, which is always our preference, because they are more moist and tender than chicken breast. So delicious, fast, ! Really delicious! However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google nutritional calculator) to obtain such information. I prepared it in a Wok, cooking the chicken along with the onions at the beginning. <3 Thank you!! Its a family favorite. I substituted one red bell pepper and about a pound of sugar snap peas because my market did not have broccolini. Youre welcome, Dusti! I used to love using your recipes, but there are way, way too many video ads on your website. Hi SA! It should not be considered a substitute for a professional nutritionists advice. Saute for a minute until it is aromatic. The Recipe is soooo delicious and easy. I made it exactly as directed and it was perfectthe best sauce ever! Thank you for sharing, Stephanie! Please use your best judgment for freezing and reheating. Thats great! This recipe was shared with me and what my friend said was she makes it as a curry but also a soup! I added some chicken breast to the recipe right after the onions. You know I couldnt go to Bangkok without posting a Thai red curry recipe, right? ): Instead of salt, I used about a teaspoon of fish sauce. Excellent! SECRET INGREDIENT for thai curries is KAFFIR LIME LEAVES. Made this for dinner tonightOMG sooooo delish! Stir in red curry paste and ginger until fragrant, about 1 minute. Its a little rich, too, but so full of vegetables that it doesnt feel too indulgent. Hi Samantha, I appreciate your feedback. I usually double the recipe as everyone goes for seconds and thirds, and I add additional veggies (broccoli and baby corn nuggets) and also baked tofu (Cookie and Kates Recipe). X. Hi Samantha, I havent tried to freeze this one. On a busy night, frozen stir-fry veggies really speed things up. This was really good, I only gave it 4 stars only because it lacked just a little in Curry taste. Hi Rebecca! He liked it and he had a second serving. I dont even need the chicken or rice or vegetables. Red is good, but yellow curry is the best! I added mushrooms and baby corn as well and white vinegar as rice vinegar was not at hand. P.s. Speaking of, its 10 am and Im writing with a happy belly. Rating Will definitely make again and again. I made this last night, and it was delicious and definitely worth repeating. I added a 1/4 cup vegetable broth instead of water. I want your opinion about using fish sauce for the source of salt? Youll be fighting everyone else in the house for the leftoversalthough I doubt therell be anything left. Thank you! Would it be suitable for freezing? I have yellow curry spice in my cabinet, how much different is the spice from paste? My dog, Cookie, catches the crumbs. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if youd like. Sauce tastes great! Awesome recipe, I changed a few things, added roasted red chili paste, different veggies, fresh red chili peppers, brown sugar, and bay leaves. The only thing I changed was that I added chickpeas! Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally. I also added cayenne pepper, and Jalapeos to make it more spicy. Will definitely make again. Thank you. **Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. I think Ill try tofu next. Veera, is this curry paste? I would like a more broth style curry though (which you would get with coconut milk) instead of the thick one I make. Quick, easy, and yummy! So good!! Everyone enjoyed it! Seeings so many people saying it wasnt enough sauce, I used 1.5 cups of water and 2 maggi chicken cubes as a stock just to add in some liquid without just watering the curry down. My 16 yr old son and I pick a recipe t9 make once a week. Im looking at my strategy regularly, and will take this feedback into consideration. Feel free to change up the vegetables, as long as you slice them so theyre all pretty small and about the same size. Add up to 2 cups of veggies. I added a heaping tablespoon of cornstarch which didnt quite thicken but enough to have some body. One of my go to recipes of yours! Will try adding tofu next time. I gave him a credit I cooked this curry chicken and what happened is he kept asking mewho cooked this I said , I just tried it I like to serve this with air fried tofu. Next time I will add more red curry paste. Any suggestions? I doubled the sauce part of the recipe (omitting the water altogether). Thanks for the recipe. It tastes just like the restaurant-version, except 10000x times better and cheaper! You can opt out of ads via your browser settings, if you prefer. I had carrots on hand but no kale or peppers, so threw in a cup of frozen peas for the last 3/4 minutes of simmering and it turned out so well. Did it seem like it was chunky when you poured it in? I should have doubled the recipe for my 3 hungry sons because they all loved it so much! Thank you for sharing! My favorite curry recipe. Will share photo on Instagram soon. . I like to add peanut butter to this which makes it even tastier. Loved this recipe. Thank you! I have sampled it before with just a few portions made to test the water, so to speak. I made this last night, and it was so delicious. Youre driven me away. I would recommend adding one or more of these suggestions below (always work up from a small amount and taste-test when dealing with spices!! When I make other curry dishes I use heavy cream or heavy whipping cream with tomato paste. Thanks. This is a real keeper of a recipe. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. Hello! Any chance for a yellow curry version of this? Thank you for sharing recipe. This is fantastic But unfortunately, without further recipe testing, I cannot answer with certainty regarding the change in cooking time. First time making your recipe! Smart, cant wait to try that too, This was super good and a great way to use up veggies hanging out in the fridge! SO yummy! Thank you for sharing, Whitney. Could I substitute the chicken for Squash ? but we ate it all!!! Tofu would be a great substitute! Really good! Affiliate details . Im not sure if this will help, but Im going to post it here in case anyone else is having problems getting stronger flavors. Give cookie a scratch behind the ears for me! I was wondering how I should freeze this once I make it? I used red peppers instead of broccolini. Thank you! I am not familiar with different curry, but want to try! Thanks! Ive done the soup version twice now and it is incredible!! Help!!!! Hi, My husband is allergic to coconuts. -Swapping to olive or coconut oil (much healthier than canola! Its much tastier than takeout and healthier, too. Thanks! I dont think the apple cider vinegar will give you the same flavor. Used green peppers, and threw them in with garlic and shallot (used sweet onion). Ive made this so many times with different vegetables and its just so consistently good, Im in AustraliaI buy Five Tastes Curry Pastes which are vegan friendly. Thanks so much! I know the smell will put you off, but trust me it makes a lot of difference. Three of my favorite things. I have been a keen cook for 40 years, but this is one of the best recipes ever, if not the best. Simmered for about 20 mins. I love to hear from you. I cook fresh, vegetarian recipes. Absolutely delicious! Try to use full-fat coconut milk for a rich and creamy sauce. Just made this and I was BLOWN AWAY!!! It was perfect! Stir in broccolini until just tender, about 3 minutes. The flavor of the sauce was very delicious. He again says, how did you known these recipe.. My first time making anything with the red curry paste. I like soft tofu in my thai curry . Fish sauce gives a more rounded flavour. 1. I microwaved the carrots, which then turned out too soft. Ive made it three times. I didnt see it in instructions. This is my favorite Red Curry recipe! Yes, absolutely! Its incredible thank you so much! I think Matteo said that because in the instructions it says to get the full fat coconut milk with guar gum in it. It smells so delicious. I might add some red pepper flakes next time. In my recipe I substitute chicken with shrimps and broccolini with sugar peas. Thanks Kate for another reliable recipe! Looks delish! https://www.amazon.com/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q/ref=asc_df_B005MH0P5Q/?tag=hyprod-20&linkCode=df0&hvadid=312252971714&hvpos=1o1&hvnetw=g&hvrand=8694949329130336340&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9019453&hvtargid=pla-569110022839&psc=1. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly. Add the veggies when the chicken is almost cooked/ and the sauce has reduced almost by half (or to the consistency you are looking for). I added some yellow squash into my curry as well and it turned out great. Love your website! I would recommend simmering for 20 minutes at least. But if you get a chance to try it, please let me know! This is so good. ***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce. we eat a bowl of soup with rice noodles (cooked separately) and they go soo well with it. I try to keep the ads to a minimum, but also need to make a living to continue to bring you delicious recipes. If time is short, I use frozen chicken breast chunks, powdered ginger, and frozen stir-fry veggies. Saute for 2-3 minutes until oil starts oozing out on the side, and the mixture is aromatic. Will it change the taste? Chungah-how can the recipe be modified to sub tofu for chicken? Add sliced onion, minced ginger, and garlic. Excited to make this! -up to 1 tablespoon turmeric (turmerics benefits are intensified when used with black pepper or ginger!) Recipe yields 4 servings. It was so satisfying and easy for a weeknight. Thanks. I appreciate your review. Delightful flavor profile but a wide latitude for errors and omissions. If you let it simmer long enough, it will reduce and thicken promise! Youre welcome, Dee! Thanks for a great recipe! You should try the red curry soup on this site as well. Made this the other night and we didnt have any leftovers. So easy too. May still be thick though. I use boneless, skinless thighs instead. I add slivers of fresh bai magroot and use fragrant Jasmine rice even brown/red Jasmine which is very healthy. It was my first foray into cooking Thai food, and despite my complete beginner status it came out GREAT. You can add additional sriracha when you serve. Really really yummy, thanks for a great recipe and easy to customize to your liking!! To make the curry, warm a large skillet with deep sides over medium heat. No need to add guar gum. Will make this one again. I am just so amazed at the consistent quality of the meals on this website- job well done. This sound delicious but I want to substitute tofu for the chicken. Ill try yours. Its amazing that such a simple recipe packs a lot of flavor. Can you use any other type of milk instead of coconut? Lime leaves and lots of Thai Basil really makes green curry special. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Made about a 2* spice, perfect for me. Such a super simple recipe that produces so much flavor. This is delicious but theres no way those carrots are going to be fork tender in just three to four minutes, so I put a lid on the frying pan and leave them for at least ten. Btw can i use apple cider vinegar? This is now my go-to recipe to clear out veggies from the fridge. ), The great thing about these dishes is you have lots of room to experiment. I added garam masala and tandoori. You can use chopped squash, green beans, or snow peas as well to the curry. You could try adding a little more tamari. Very delicious and better than take out! My kids ate veggies!!! Thank you! Thats great to hear, Morri! Thank you for the recipe. Love love love. The heat from the rice and sauce cooks the premixed greens perfectly! Yumm! A hit with mom & Dad though! Always great. If you want to add tofu: Id suggest baking it first and adding it with the coconut milk in step 4. Youre welcome, Charlene! Subbed the broccolini for frozen green beans and carrots. So good!! This was very tasteful! However, both times the coconut milk curdled towards the end of cooking. It didnt seem like it was doing anything, and then when I added the vegetables, there wasnt much left. Using full fat coconut milk I think is key + its very filling so was totally fine without adding meat. Every time I cook this I cant wait to eat it again the following day. Im glad you enjoyed it. Thank you for your review, Manisha. Found this recipe via google search and happy to make your acquaintance! Soooooo so so good! Im glad you loved it, DR! I did reduce the water by a bit so my sauce was a little thicker. You can also always add more coconut milk to counter the spiciness if you added too much. If you try it, let me know! Always free Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Recipe was super easy, easy enough to for my 15 year old son to help me. Not pleased! All rights reserved. made this tonight, had some leftover pork chop, this sure was goodenjoyed every bite. I was wondering is there was anything I could substitute it with. Serve over rice with more garnishing of basil and fresh coriander leaves. So easy to make and so, so tasty! I was not expecting it to taste so good, the sauce is amazing!! Add coconut milk, stock, lemon zest, brown sugar, fish sauce, and lemongrass stalk. I just came on once as a dish washer but some how my manager told me to cook staff meal, after all he told me to step in and help to cook once I log into to internet I am searching for recipe to Cook.. Whats the best way to do that? Mary Shenk, DeKalb, Illinois, Thai Red Chicken Curry Recipe photo by Taste of Home. True comfort food. It was too spicy for my kids, but turned out amazing. This is a staple recipe in our home and the kids love it! It was everything I expected and more. Stir in vegetables; return to a boil. I cant wait to try some of your other recipes. The whole family loves this recipe and were able to use so much from our garden. For sure will make it again. Basically follow this recipe but sub green curry paste, add in like leaves and Basil before the long simmer. Can The Thai Red Curry recipe be made in the Slow Cooker? Awesome! Then add the ginger and garlic and the red curry and saut all that. I made mine and added a couple small chopped potatoes after the onion was softened. Very yummy and great addition. Thanks for a great recipe! Thanks. *Red Thai curry paste: Look for it in the Asian section of the grocery store. I love spice but can seem to figure out what type of spice to add to make it taste like spicy Thai food. Mix well and let everything come to a boil. The BEST! It was perfection except for the spice level. Thank you!!! I think you are Korean? I loved how quickly this came together. This is exactly as described, amazing recipe all while being fun and easy to make. Great additions! I didnt think it was very spicy at all, just perfect according to the directions. Add chicken; heat through. Greetings from a fellow Kansas Citian. I am making second time and this time I doubled the recipe and adding one cup pineapple and sweet potato. Its so flavorful and the way the sauce drenches the rice is just to die for. This is the best red curry recipe Ive found yet. Was my first time using red curry paste. I make Thai red curry all the time and appreciate the simplicity of your recipe; however, I find its far too easy to dry out chicken breasts when they are diced small and then boiled after already nearly cooked. Simmer and let it cook for 2-3 minutes. -Subbing broccoli for thick sliced mushrooms and/or green pepper I swear by your sweet potato black bean enchilada now gonna add this to staple list. Also, I added only one tablespoon of the curry paste to the coconut milk after the chicken cooked for 3-5 minutes. This recipe was a big hit and I love the combination of flavors. This is soo delicious!! Cover and let the rice rest for 10 minutes or longer, until youre ready to serve. This dinner got an outstanding review at our house. Its a simple recipe one can tweak easily to customize to your palate and needs. Just curious if we can add spinach instead of kale. :^). Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Yum! I added some salt and pepper at the first stage like the video but accidentally too much salt came out. https://www.thekitchn.com/5-ways-to-use-leftover-coconut-milk-tips-from-the-kitchn-204018, Brown rice, quinoa, or any other grain for basmati rice, 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks, Kosher salt and freshly ground black pepper, 1 bunch broccolini, cut into 3-inch pieces, 3 tablespoons chopped fresh cilantro leaves, 2 tablespoons freshly squeezed lime juice. Hi Glenda, the nutrition information is below the notes section. I wanted more sauce, so I added 1/2C chicken broth and went heavy on the curry paste. It had enough of a bite but not overly hot. This was simply fantastic. Added the 1/2 tsp red pepper flakes, as mentioned above. This recipe was so good Im making it again this week! Yeah, I said it. Try Cashew Milk or soaked and blended Cashews if Coconut is not suitable. Dog lover. We use a brand called Maesri. It did not affect the flavor, but the texture wasnt as creamy as I would have liked. Thank you. Oh my GOD this was so amazing. I used Mae Ploy red curry paste. :). I am going to try another recipe because now we are hooked. Just made this recipe for dinner. It is absolutely delicious, and so easy to make. I also added a few sugar snap peas. Its great. Ive made this recipe twice now. I used Mae Ploy Red Curry Paste and it was quite spicy! The recipe is so versatile, thank you for sharing it! Yes. Its a keeper! Will leaving them out cause it to taste really different or are there any substitutions that I can do for garlic and onion? This recipe is really delicious. Loved it! I appreciate your review. Hi Phuong, I dont know if this would be the best option to freeze. Was it full cream? Ive made it twice recently, using broccoli instead of kale, and we loved it. I just have a few questions. And this comment is unrelated to your recipe but I did want to let you know that Im allergic to guar gum. Id suggest making a raw cashew milk to substitute for coconut. Added lots of lime and Thai basil and made it with halibut. Im glad you commented again, Lis! What brand red curry paste do you use? Oh thats great Katherine! I see that the recipe says serve immediately can it be made earlier? -One carefully minced fresh red hot pepper (again when adding the curry paste) Not too spicy at all so my wife You cant go wrong sign the foundation of this recipe. You know dinner was good when you want to eat it for breakfast. I havent tried it, sorry! The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! Thank you! Going to put this on the rotation this week! I would double the liquid ingredients next time for extra sauce. Thank you! Just like everything I have tried from Damndelicious! I used eggplant along with carrots and bell peppers and was excellent. Then finished with the mixture with rice vinegar. Lots of recipes claim to be better than take out, but this one truly is! And cooked the whole thing in a wok. Could I substitute kale for another veggie? Your email address will not be published. Absolutely delicious! Loved this! Add salt (I added teaspoon for optimal flavor), to taste. thank you. That is AMAZING. Hi Kate . This is so good! Lots of random ingredients. I use fish sauce it works great in this recipe. I add yellow squash after the sauce was reduce by 50%. The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! SO DELICIOUS! as it might be with other recipes. Soooo gooood! Another favourite cuisine. I love that this recipe is comprised of things that I tend to have on hand already. If so, how is it done? Super easy and very flavorful. Thank you for your blog, always so inspiring. Terrific! Sprinkle with cilantro if desired. I already had the cupboard items so I just went today to get the veggies and 123 I was finished cooking and 123 I had 2 servings and thank God I had doubled the recipe.. yummy. What would be the change in cook time? Thats great to hear, Joe! Thanks! I used 2tbsp of the curry (instead of 3) because I am cooking for tiny humans, and it was plenty spicya bit too much for the kids actually, so just keep that in mind if you are sensitive to spice or preparing for small kids. Serve with rice. If I could just find a way to get a brighter red color it would be near perfect, thanks for the great recipe! I doubled the curry paste, increased ginger by 1-1/2. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Suppose using fresh curry paste use from - cup of curry paste. Your chicken version looks delicious. But very tasty. Nice and spicy just the way we like our food. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. Ive lost track of how many times Ive made this dish. If you have a question, please skim the comments sectionyou might find an immediate answer there. About Contact Cookbook Recipes Shop Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Hi Teresa If it were me Id just pan fry the tofu before adding it to simmer in the sauce towards the end. I also made a few subs, instead of the broccoli, I used some red, yellow peppers, and added kale. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Stop what youre doing and make this dish immediately. -Go crazy with the pepper Thank you for your review. Tonight I used snow peas, baby corn, broccoli, cauliflower, red capsicum and red onion. Could you use Broccoli instead of broccolini? Tasted good wasnt spicy at all (even after I doubled the amount of curry paste) very good I plan to make it again defiantly going to add more curry paste next time. We made a double recipe, and added zucchini and summer squash. Hi! Great to hear! Not spicy enough. Thanks for the recipe. Also, I am going to add a handful of sweetened dried cranberries to the sauce as it boils and make it a Thai Red Chicken Cranberry Curry. Very good recipe, pretty spicy for me and Im Indian lol next time will put a little less curry paste. can eat too.Thanks for posting! Recipe adapted from my Thai green curry recipe. One of the times I used low fat coconut milk and it definitely wasnt as good. No flavor, what is going on. my diet. Thanks for sharing your experience with it! Taste of Home is America's #1 cooking magazine. This was great! Cook for another 2 minutes, until the veggies are just cooked but still have a crunch to them.
Sitemap 8