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 ...

Love spicy food? Then you need to try this Hyderabadi red chicken curry! This dish is a wedding favourite and pairs perfectly with both roti and rice. Here's how to make it. In a bowl, mix chicken ...

Using several spices, such as Kashmiri chili, coriander, and cumin, the spice permeates through the tender chicken for a nuanced, delicious bite. The red onion, chiles, curry leaves, and lemon add ...

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 ...

In a small bowl, mix the curry paste with the peanut butter, honey, fish sauce, lime juice and chillies. Add this to the chicken wings and mix well. Leave at room temperature for at least one hour ...