Thai Red Curry with Chicken

I think it must have been using more fish sauce than usual that made this outstanding. It was so rich and smooth.

Follow the recipe and you'll be fine. Delicious and you can add saltiness and sweetness to your preference.

A bit too liquidy, probably wouldn't use stock next time.

Be sure to read recipe well before starting, have ingredients prepped and ready to go.

Subbed out pumpkin and beans for onions and peppers. Added additional teaspoon of fish oil and an additional 2 teaspoons of sugar. Next time add more lemongrass and find kaffir lime leaves. Curry was so good, chicken was slightly overcooked

Lovely! Little salty, might add less fishsauce or bouillon (in the broth). Paired it with rice & homemade naan. Amazing 🤩

I adapted this recipe slightly. I used kabocha squash and added red bell pepper, lime zest and juice because I couldn't find kaffir lime leaves. I used the red curry paste from Safeway brand, and it was great! 10/10

Definitely a bit more liquid-curry than I expected and just a tad too sweet so I'll reduce the sugar next time. I did add a dash more of fish sauce as recommended after tasting at the end. I will also try to find the curry paste Nagi recommended (I used Ayam). Love the pumpkin in the dish. Will make again.

Add garlic ginger and lemongrass with red paste

Recipe is in my curry book

I made it vegetarian by using vegetable broth instead of chicken broth, and using tofu instead of chicken. I stir-fried tofu before adding it to the curry; I also added baby corn, mushrooms, red pepper to the curry. Turned out delicious.

I absolutely adore this recipe. I added fresh garlic, fresh ginger, and alternative vegetables. I substituted fish sauce for 1 tsp Worcestershire sauce, and served it with crispy cabbage.

This dish turned out amazingly! I had to make it for a lot more people, so I adjusted my measurements accordingly, but wowza! Really tasty and quite quick to assemble, cook & serve. It gives a lovely depth of flavor and is easy to adjust for both size and (kiddo) accepted levels of heat, without losing what makes it so great in the process.

I used slightly less stock and served it with naan bread, so the liquidiness of the curry was perfect. So tasty!

So tasty

Really enjoyable. Ended up relatively liquidy at the end. Would go for the higher amount of paste next time for stronger flavour.

Just used bell peppers/onions as veggies. Maybe a little too much broth. Had to simmer down. Used curry paste from WNF. No fresh lemongrass but i think safeway has that.did not add chili pepers, it was spicy enough already.

Made it at home and everyone loved it

Made the paste from the recipe link and I have to say, I loved it and had quite a huge portion, normally with spicy stuff I can only manage a standard portion but this was moreish, will definitely be making again. Made it exactly to the recipe don’t feel I need to change anything 😀

Amazing and authentic, but also Thai spicy!