Making your own Thai red curry paste takes time ... so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.

Juicy, pan-seared meatballs made from minced chicken are simmered in a rich coconut milk-based sauce that’s spiked with red curry paste and peanut butter. The result is a warm, mildly spicy stew ...

Chicken 65 is an Indian-spiced fried chicken dish made with yogurt-marinated chicken thighs, curry leaves, and chiles.

Crispy chicken, creamy sauce, and sweet-tart lemon — there's a reason this Italian American classic is such a favorite. Jasmine Smith is a recipe developer and tester at Dotdash Meredith ...

Mary Berry’s Thai red curry recipe Ingredients Six skinless and boneless chicken breasts Three tbsp ... full-fat coconut milk One tbsp Thai fish sauce One tbsp light muscovado sugar One ...

This is an easy, foolproof Thai-style chicken curry ... remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding ...

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 ...

Shape the rice into an oval mound and place the chicken katsu alongside. Pour over the curry sauce, add your garnish and enjoy! Gok’s top tip: To make your rice into a neat shape, like they do ...