Thai Chicken Curry Recipe

Thai Chicken Curry recipe Epicurious. This is a great basic quick thai curry. I used 3/4 of the red curry paste from a 4 ounce jar and used chicken broth. Added firm tofu instead of chicken. Was a hit with the kids, not too spicy. Flexible recipe, I added other vegetables too, and I'm sure adding ginger and garlic in the beginning would be good too, and paste to taste.

Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Genius Kitchen. Thai Coconut Curry Chicken is easy to make. This recipe includes potatoes, a common ingredient in street curries, but other vegetables can be added. You don't have to be Thai to cook and enjoy Thai food! Learn how to make an authentic-tasting Thai curry with this step-by-step recipe from BBC Good Food. This is a great basic quick thai curry. I used 3/4 of the red curry paste from a 4 ounce jar and used chicken broth. Added firm tofu instead of chicken.

Like others here in the comments I could only find green and red curry paste. I used green. I added a small butternut squash and at the very end some slivered Swiss chard. Next time I will add a bit of yellow curry powder and some lentils to absorb the excess liquid. Very good as is and it wasn't too hot for my wife (she orders heat of 1 when we go out for Thai).

To make the curry a bit milder, I used 1/3 cup curry paste, substituted 1 1/4 cups yogurt for the 1 1/4 cups water, and added 3 tbs brown sugar (which was suggested in a different recipe). It really tastes even better than the posted recipe. Just not interesting or tasty enough to merit the time and energy that went into this when I can buy something 1.

Loved this! Like alwaays I read the reviews first and get ideas for improvements. I added ginger powder only because I didn't have fresh ginger root on hand. I did a vegetarian take on it and added veggie chicken strips and used tofu instead of potatoes. Used a package of stir fry vegetables (broccoli, carrots, and snow peas) instead of those listed. Added in some Thai red chili peppers for heat.

Actually took them out shortly after as they were beginning to overpower the dish. I will make again. Agree with other reviewers in that this recipe was a bit bland, but I will say that it was much better as leftovers (assuming the flavors had more time to settle together). I used yellow (not red) curry paste, and I added some fresh grated ginger, some dried garlic, a bit of cayenne, salt, and pepper. I cooked the basil in the sauce, and I would do that again (and would add more). My husband doesn't eat cilantro, unfortunately, so I had to pass on that. For a quick and healthy weeknight dinner, this is not a bad recipe though.

If I were to make it again, I would still include the ginger (and might increase the amount) and substitute the chicken broth for the water, as another reviewer suggested. I would also a good amount of fresh garlic and put in more cayenne : ) I might also add green beans, just for an additional veggie.

Thai Chicken Curry Recipe With Coconut Milk And Potatoes

A house favorite - loved by all, even the toddler! We often have difficulty finding the yellow curry paste, so sub in red curry paste and it's still delicious. Made as a get well dinner dropped off for neighbors and they loved also. Not awful, but not a recipe I really want to make again. Lacked flavor. Needs some umph. I took several of the suggestions of other viewers, including adding diced ginger and cooking the chicken in the curry paste first.

A recipe for spicy and fragrant Thai peanut chicken curry with coconut milk and plenty of cilantro on top. Authentic Thai cooking with downloadable recipe for Thai Green Chicken Curry and video guide showing Thai Green Curry being prepared. Order all your Thai Green Curry. An easy and delicious recipe for Thai yellow curry with chicken & potatoes.

Instead of water I used 1c chicken broth. It was delicious, I'd definitely make it again. Good base, needs more oomph. I doubled the curry (green). Next time I would add ginger, fresh pineapple, a bit more salt and pepper (maybe more, but I'll start there). Otherwise it's a wonderfully hearty dish with rice.

This dish was bland. I used the Thai Red Curry paste as that was all that was in the store, no yellow. Obviously using red there was plenty of heat, but no other taste, really. Needs to be doctored up. Enchaladas. I added ginger and garlic, and also added some chopped fresh pineapple, which complemented the heat. Still not really happy with it. So I had decided to make this dish last night and I forgot my cardinal rule..

SO as I read them this morning I said to mysefl "Uh Oh!" I decided to take a little from all of your suggestion. When I added the curry paste to the pot I also added freshly chopped ginger and garlic. I also added 2 to 3 tsp of red curry. I added vegetable stock and let simmer. Then added a twirl of sriracha. Simmered some more. Served over rice with a squeeze of lime.

I think we had a nice balance of sweet, tangy and spicy. Thank you all for your suggestions. I agree with others: this is pretty bland as written.

I would consider it a base recipe for you to add your own touches, maybe some lime juice, fish sauce, lemongrass, chile paste, salt and pepper. Boring... I made a fatal mistake with this recipe.

I used a 4- oz jar of Thai red curry paste, as opposed to a yellow paste. One reviewer said she'd used red curry paste which was fine so I thought I was good. The 4- oz jar of Thai red curry paste made the dish really unpleasant to eat - - at a 4. Ugh. Very glad this wasn't for company!

I plan to correct it this way: I strained the juices out, will bring to a boil more chicken broth (or water) and coconut milk, add the strained ingredients and hope it's salvageable. I had to laugh at the reviews that described this recipe as "bland" or "lacking depth!" I was begging for bland! Really simple and really delicious Just OK. I should have read the reviews first as it really needed more dimensions to it. Made this last night and it was outstanding.

I used light coconut milk instead and it still seemed great. Not particularly spicy though, if that matters.

Use Mai Ploy curry paste (imported from Thailand and available on Amazon) and follow THEIR menu (printed on the container). You have to convert grams to ounces (and in the case of the curry paste - Tablespoons) - just google grams to ounces; then grams to tablespoons. Most importantly, the epcurious recipe calls for 4 oz. Tablespoons - ridiculous and not healthy at all. The Mai Ploy recipe calls for about 3 Tablespoons of their curry paste (and says to use even less if you don't like things tasting spicy). I've made some improvements to the Mai Ploy recipe: (1) after following their step 1 - saute 1 Tbsp oil (I use olive) with 3 Tbsps of their curry paste, I add the chicken, which I cut into small 1" pieces. Cooking the chicken a bit with the paste gives the meat a great curry flavor.

I use A Taste of Thai brand lite coconut milk (6. Sweet Dough Recipe. I add organic baby carrots and mushrooms, along with the potatoes (4 oz. Comes out as good or better than any Thai restaurant. The amount of pop up ads on this site is infuriating!

I cannot scroll down the page to read the reviews here because every 1. This is an OK recipe that I would make again with some tweaks, as suggested by many other reviewers. I didn't have yellow curry paste so I used red. But the addition of the 1 1/2 cup water seemed weird to me, but I did it anyway.