Comments on: Quick & Easy Thai Red Chicken Curry

By: Tara Johnson

Tara Johnson — Mon, 26 May 2025 22:16:52 +0000

This is honestly the best thai red curry. It tasted exactly like a local restaurant dish. I didn't change a thing. It's perfect. Thank you so much for sharing.

By: Jerry

Jerry — Sun, 16 Mar 2025 04:51:38 +0000

Great dish. Thank you. What is the name of this dish in Thai. I did a search, found words-do you just combine the Thai words for red, curry and Gai?

By: Natalya

Natalya — Tue, 28 Jan 2025 04:12:02 +0000

In reply to Rimsha Khalil.

Wow! This was incredible. I doubled the recipe but only added 3 tablespoons of red curry paste (Mae Ploy) and added a bit extra coconut milk because while I like spicy food, I wanted to keep it somewhat mild. I also threw in some firm tofu which I sautéed for a bit prior to adding to the curry. This was so delicious. Tastes like I ordered out from an authentic Thai restaurant! Thank you, Pailin!

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 26 Oct 2024 22:44:10 +0000

In reply to Alison. Yes, you can saute the extra curry paste in some oil, add some of the sauce from the original batch and let it simmer for a few minutes, then pour it back into the original batch to combine.

By: Alison

Alison — Tue, 15 Oct 2024 02:16:37 +0000

Quick and easy. Was wondering if I realized to late can I add more red curry paste to make it spicier?

By: Amaris

Amaris — Sun, 22 Sep 2024 23:43:49 +0000

In reply to Joyfulparadise. So incredibly yummy and quick and easy! I did double the paste because I was using the brand, Maesri, but I will never do that again. It made it soooooo spicy. Had to add another can of coconut milk to be able to eat it without crying and sweating haha. Maybe I’m a wimp but wanted to share so other wimps like myself don’t make same mistake.

By: Rimsha Khalil

Rimsha Khalil — Tue, 20 Aug 2024 09:25:47 +0000

I tried your recipe for the first time and it turned out amazing, thank you ❤️

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 17 Jul 2024 20:31:35 +0000

In reply to esther espina. No there shouldn't be, you def don't need to strain it. Might have been from something else and not the curry paste?

By: esther espina

esther espina — Sun, 23 Jun 2024 04:59:04 +0000

do you notice that bitter taste in the mae ploy? it drives me crazy. I actually put it through a sieve afte frying it and adding broth because I think maybe it's the lemongrass or shrimp shells or keffir lime leaves in the paste making it bitter, it helped it a little. But I felt there was less flavor because of that.

By: Ansha

Ansha — Fri, 24 May 2024 17:02:07 +0000

In reply to Joyfulparadise. How would I go about adding veggies (i.e in what step? Do you think I would have to cook them before hand) (I would love to add eggplant, carrots, green beans, bell peppers for example)

By: Colin

Colin — Sun, 05 May 2024 19:30:34 +0000

Question: why don't we use any sort of acidity in this recipe (such as tamarind thats used in your yellow curry recipe)?

By: Paul Mason

Paul Mason — Wed, 20 Sep 2023 07:13:40 +0000

In reply to Paul Mason.

Have made this a few times now with all the ingredients and have to say this is an amazing recipe. It's up there, if not better than many restaurants we've tried. We go full strength with the curry paste and its just perfection.

By: Joyfulparadise

Joyfulparadise — Thu, 10 Aug 2023 06:14:55 +0000

Absolutely love this receipe. I tone down the curry for my taste. Otherwise I will be on fire. I added bamboo shoots, snap leas, sliced carrots, mushrooms, bell peppers and onions. No meat since I’m vegetarian. Wow so good. Just a little sugar or no sugar is better in my opinion. Thanks so much for this receipe.

By: Paul Mason

Paul Mason — Wed, 02 Aug 2023 09:30:55 +0000

Cooked this tonight and it was absolutely delicious!!
I used Mae Ploy Red Curry paste and followed the recipe except for omitting basil and kaffir lime leaves as it's mid winter in New Zealand right now and I couldn't easily find them.
Even with the omissions this was far better than previous efforts with other curry paste brands. Can't wait to try this with all the ingredients.

Thanks Pai, love your work 🙂

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 25 Mar 2023 18:46:55 +0000

In reply to George. Hi George, Thai red curries are supposed to have a soupy consistency, not a thick texture like that of Indian curries, so you might not have done anything wrong but just not what you expect. If you want it thicker you can reduce the stock.

By: George

George — Sun, 19 Mar 2023 20:25:41 +0000

This recipe for 4 serving is too watery - 1 1/2 cup of coconut milk plus 1 cup of chicken stock. The flavor is good, but the consistency is like a soup. Still, I love your recipes, I have ordered both books from you. Hopefully, it will also lead me to some videos. Maybe, I am doing something wrong.

By: Maja

Maja — Fri, 24 Feb 2023 12:49:35 +0000

Good recipe, but be careful with the sugar as I found it got a bit too sweet for my liking. I personally skip the sugar and thinks it turns out much better

By: Tammy

Tammy — Tue, 14 Feb 2023 01:31:37 +0000

I recently made the switch from Maesri to Arroy-D after watching your curry paste review video. The flavor of this dish is noticeably much better using the latter but when I used it to make Gai Pad Prik King the difference was less stark. Thank you for this quick recipe and the review.