The red curry still gives you enough heat but either way you can’t go wrong. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. Any suggestion for how to marinade for more flavor? I haven’t found it to have a noticeably bad effect, but the paste I use is stronger so that may help. We live in rural Iowa. This is a terrific recipe for a quick Friday meal. This is an outstanding recipe and I wasn’t even able to get fresh cilantro the first time I made it! The recipe overall is a great intro to Thai cooking. Second time I have made this. You could try adding half as much and then salt to taste. Fabulous recipe! Fish sauce is a salty, savory condiment often used in East Asian cuisine. Want something a little easier? I used Panang curry in place of red curry, big mistake- it is MUCH hotter than red. I’ve found it at Bulk Barn and Walmart. We found the store bought paste on its own a bit too mild for us, and decided to amp up the flavour by lightly sautéing the paste with the chicken first. Looking forward to packaging this up for some nice lunches this week. THIS IS SO EASY, AND GOOD. Thanks so much. This was confirmed by my picky 10 year old who gobbled it down and said it wasn’t spicy at all. Thanks and keep up the good cooking. It adds a rich umami flavor to sauces, marinades, and salad dressings. There was still lots of sauce to add to rice when we ate it for dinner. It’s a very toxic oil. I added thin stripes of red and yellow bell pepper and Thai peppers for heat. Add RED CURRY PASTE* and cook, stirring, for about a minute until it starts to smell yummy. I used thighs and followed the instructions provided in one of the other postings where someone asked how to cook them (which is before you add the garlic and jalapeño). Hope that helps! Spectacular, recipe is spot on! Tried to use more lime juice to get rid of that fishy taste however it didn’t help. I made this last week and it was totally delicious, I’m making it again tonight. I made this the other night and followed recipe. Everything turned out perfectly. Flavorful and delicious, I will be making this again! Hi Jen, Fish sauce is important here — it adds a lot of flavor and all of the salt. Do you think the recipe will still work? Can you add vegetables to this curry dish? This is a really good recipe for Thai Curry. I cooked them along with some yellow pepper and mushrooms and placed them on a platter and then made the curry sauce. Going to mix it up with beef this time though, and with a bell pepper and onion for veggies! Oh, I love this! Thank you for making cooking fun! This time I made tiny, minor changes: Used a combo of red and panang curry paste, but same amount. Now I have more confidence in getting out of my comfort zone, I’ll try your chicken tikka masala tomorrow and this one again with green curry. I usually have all ingredients on hand and tastes just as good as take out-except I don’t have to leave the house! Since they take longer to cook, you’d go about it a bit differently: Sauté the chicken pieces in 1 tablespoon of oil over medium-high heat first for 6 to 8 minutes (they will be almost cooked but not fully), then transfer them to a plate while you make the sauce. Stir in the lime juice, dark scallion greens, and cilantro. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Add bamboo shoots, raw meat or seafood and vegetables. I Made this last night and it was INSANELY GOOD – comparable to what you’d find in Thailand!! To make the curry, combine all the ingredients in a blender and blitz until a smooth paste forms. How to make Marion's sweet & tangy chilli jam , How to make the ULTIMATE claypot chicken rice at h, Nasi Goreng...the Indonesian fried rice that packs. First time I tried cooking Thai but definitely not the last one! Thank you for your contribution! Anne, Hi Anne, I have a shrimp version here if you want to check it out. Thanks for a great recipe! Hi Jen, would it be ok to substitute thai yellow curry paste? My bf was iffy on curry but he admitted it was the best meal he’d had in a very long time. Each product from The Marion’s Kitchen Food Company starts out life as a home recipe – created and cooked just as it should be. I made this tonight and he looked up from his bowl to ask if it was difficult to make (to which I responded no) and said it was his new favorite, that I should make it a lot. Made exactly as written:). Based on other reviews, I reduced the brown sugar by half a TBSP (could reduce more), increased the lime by about about a TBSP just to use it up (plus I love lime). The chicken should have been seasoned. Jen’s recipes are always the best and they never fail! I added Red and Orange Bell Peppers with the Chicken – though I could see why you would steam them separately – its just more work and it didn’t seem to take anything away from the sauce. Hi Mark, I’ve added steamed broccoli to this. Poaching the chicken in the sauce made it super tender. We are a ‘saucy’ family and like juicy dishes so we doubled the sauce and it was PERFECT. Thank you Jenn for all the quality dishes! For 4 tablespoons & 1 teaspoon dry barbecue spice powder. Thank You for such an Amazing Recipe!!! Shocking!!! Therefore, our recipe just requires you chucking all the paste ingredients into the blender and giving it a good ole' blitz. I used the exact ingredients, including full-fat coconut milk, followed the instructions to a T, and my sauce didn’t thicken. It’s a bit spicier but that’s how we like it. Hi Michele, this is a dish that lends itself well to adding veggies; I’d suggest steaming them separately and adding them at the very end, so they don’t soak up all the curry sauce. Thanks for all your great recipes! I use it all the time to make Jenn’s Thai Chicken & Rice Noodle soup. I did find adding an additional tablespoon of green paste gave us the best flavor profile. I decided to leverage the majority of the recipe, but I cannot help m myself to add to recipes as I go. • 1 tablespoon ground coriander, Red Curry Paste is a blend of lemongrass, galangal (Thai ginger), fresh red chilis, and fragrant spices.The spice level will vary depending on the brand of curry paste you use. Hi Stephanie, I understand that fish sauce does NOT smell appealing! Cooking the chicken in the curry sauce is what makes this so good. I must confess I love every recipe I’ve made on this site. It always takes me longer to prep, but when I love all the ingredients, it usually works in the end. I love your recipes and this looks delicious. Sounds delicious. Just made this tonight and it was fantastic. Soogan. Taste and adjust seasoning with more lime, if necessary. You could even speed this up by prepping stuff the day before as the cooking doesn’t take long. Sorry this was a bit of a miss for you! To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. . This recipe was amazing! Some 2 more red chilies and 5 mm slice of Galangal was added. I would like to add potatoes to it. Thank you, Jill! • 1 teaspoon lemon grass powder; Hi Penelope, glad you like this! Also I subbed fish sauce for shrimp paste, as the quarantine made it unwise for me to go looking for it. Is there anything you can substitute well for the fish sauce? Thanks! Kids spooned up everything and thought it was better than our local Thai restaurant. Oh and I did end up adding steamed broccoli to it at the end because I wanted a one dish meal but that worked out great. Thank you, Jenn! I am retired and my wife is a remote employee.