I had to make it about an hour ahead so I just cooked the chicken for a minute or two on the stove top and then put in the oven at 180 and it didn’t get overcooked! I may add a touch more spice next time but will definitely be making it again! What a phenomenal dinner with leftovers for tomorrow! This was so easy and so delicious! It’s such a nice change of flavours from our usual fare. Feel free to mix it in the paste. I was FLOORED… it is so much more flavorful coming from the box! Jackpot!!! Since I found Jenn’s blog, I feel bad for all the other great cooks out there with their own blogs, because unless Jenn doesn’t have a particular recipe on her blog or in her cookbook, I don’t even give them a second glance. It turned out fabulously. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes. That speaks volumes coming from a broke college student. The sauce won’t have the same smooth, thick consistency with the reduced-fat variety. Made this with extra firm tofu and it was fantastic! Served over brown rice with a bit of Sriacha for heat. I love your recipes! Als nächstes die Currypaste a. Ein leckerer, raffinierter Seelenwärmer für graue Herbsttage. This is lovely, very easy and great flavour. Thanks! Could I substitute basil for the cilantro? Add 1/4 tsp more salt and 1 tbsp lime juice. Hope you enjoy! The flavors were excellent as well. Zwiebeln [und ggf Chilischote] im selben Topf/Wok goldgelb anbraten, Vindaloo hinzufügen und gut mit d, TK oder frische Pflaumen mit der Cola (es muss nicht unbedingt Red Bull Cola sein) ca. This Thai chicken curry is case in point. Easy, quick and delicious, what more do you need I’m making it again tonight. We like heat so I used 5 small red chilis and it was perfect for us. Anything you can use to substitute or just do without? I recommend Red Boat. Love your site, bought your cookbook – Thanks for making us all happier and healthier! Next I’m going to try in on top of fresh mahi mahi with rice. Thank you so much for all your recipes including the cookbook. Jenn – forgot to ask, if adding vegetables, what would you recommend? Everyone raved. Thanks. Can’t wait to have my kids try it (grown kids). The whole family ate this and quickly!! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. And of course, no curry is complete without coconut milk! I used 2 cans of coconut milk, almost 5 pounds of chicken breast and almost 1/2 cup red curry paste (this is a really flexible amount). Add onion and garlic and sauté. Love the tip on poaching the tenderloin. I added thin stripes of red and yellow bell pepper and Thai peppers for heat. Our 6 year old wanted to give you 10 stars for this dish! The paste for this recipe is "Mother Red Curry Paste". Thank you for your contribution! Added steamed green beans at the end. This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to make in an Instant Pot®. All of the recipes I’ve made from this site have been outstanding, but this one….the word outstanding doesn’t do it justice. This Thai Red Curry recipe is SO flavourful and we can't wait to make this recipe everyday for like, the rest of our lives. Made this dish in the slow cooker. Not able to but the tenderloins separately from the breasts, I will have to use breasts instead. Make sure you pop the shrimp tails off before adding to skillet. 7- In a separate stock pot, put in the vegetables and transfer the stir fried items into the stock pot. Spectacular, recipe is spot on! Thank you! And I love your cookbook! Thank you Jenn!! I follow the recipe exactly, although sometimes I don’t have cilantro. Thank you again for another five star recipe! My teenage son even said, “Mom this sauce is the boss!” And the best part is that is was SO easy. You could try adding half as much and then salt to taste. To be honest, I’ve become a bit obsessed with Jenn’s recipes. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m.

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