Making your own Thai red ... chicken breasts crossways into 3mm/1/8in thick slices. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat. Carefully open the can of coconut ...

This is an easy, foolproof Thai-style chicken curry recipe ... the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and ...

Raise the heat again and brown them a bit, then stir in the curry ... add the coconut milk, and cook, stirring occasionally, until it thickens, about 2 minutes. Add the chicken and stir, then ...

The coconut milk broth is spicy, savory and rich, but not heavy, and based on the curry laksa found at hawker centers in Malaysia and Singapore. By Mia Leimkuhler Lara Lee’s chicken curry laksa ...

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 ...