The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet ...

Add the green curry paste and stir fry for 1–2 minutes, or until fragrant. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the ...

Once you’ve made the curry paste (just throw everything into a blender) this healthy Thai green chicken curry ... Add the red onion, pepper and chicken and stir-fry for 4–5 minutes.

Add oil and Thai green curry paste to a large frying pan or shallow pot or wok. Turn the heat to medium-low and bring the paste to a gentle simmer. 2. Add chicken breast fillets ... add freshly ...

Place the chicken breast-side down in the pan and drizzle over some curry mixture. 4. Season with salt and cover ... Serve with the brown rice and lime juice, garnish with red onions, green chillies, ...

Add in curry paste and fry for 30 seconds (this may spit a little). Pour over coconut milk then add in fish sauce, sugar, chicken, potatoes, coriander stalks and kaffir lime. Continue to mix and ...

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 ...

Transfer the flattened chicken to a medium baking dish. 2. In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken ...

Add the chicken and toss to coat ... Transfer to a platter and serve with lime wedges. Make Ahead: The red curry coconut sauce can be made 3 days ahead.