Comments on: Authentic Thai Red Curry with Chicken

By: MagicMike

MagicMike — Thu, 01 May 2025 01:07:51 +0000

I’ve used a handful of your recipes and have had so much success with them. I used to be intimidated about making Thai food at home but now I look forward to it. Green and red curry, pad kra pao are my go to’s. They come out better than my local Thai joints. Thanks so much.

By: Charlie

Charlie — Fri, 18 Apr 2025 06:06:03 +0000

I followed your recipe as written. The results were nothing short of amazing! My family absolutely loved it and there were no leftovers! Everyone can't wait until I make it again, so I'll need to double the recipe next time. Just wanted to say thanks.

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 13 Nov 2024 20:18:34 +0000

In reply to Allan. Glad it worked out and thanks for sharing! They taste different, but definitely both are good! We use fresh chilies in some Thai curries in Thailand, just not this one.

By: Allan

Allan — Mon, 04 Nov 2024 15:05:12 +0000

Pailin, thanks again for an incredible recipe!

I just wanted to leave a comment about how I used fresh chillies as well as dried - maybe someone else finds it helpful.

So, I had so many fresh red chillies I decided to press ahead and make this curry even though I didn't find much info online about using fresh instead of dried.

I added 50g fresh milder chillies (without seeds) and 20g fresh red thai chillies — 50% with seeds out. At the last minute though I saw a comment on this page where you had said to another user that it would be possible to use fresh chillies but the taste would be different. So I had mini panic and managed to get 4-5g of dried red dundicut (less spicy than thai chillies) and I added them without seeds to the mix. Crazy, right? 🙂

Anyway - the overall curry was so damn delicious and a perfect super spiciness level that I like! It was fun to experiment but I have ordered some dried chillies online and will try the recipe again soon just using them.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 30 Sep 2024 20:10:14 +0000

In reply to Carol Puri. Absolutely, but cooking time may be slightly different.

By: Carol Puri

Carol Puri — Tue, 24 Sep 2024 22:40:45 +0000

Could I substitute sweet potato for squash

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 04 Sep 2024 22:59:32 +0000

In reply to Sheree. So there SHOULD be some amount of oil on the top of the curry, that's how Thai curries are because the coconut milk has separated from when you reduce it in the beginning, plus the fat from the chicken. In restaurants they often skip this step because some customers don't like to see oil on the surface. If you don't like the oiliness, simply skim it off the surface at the end :)

By: Sheree

Sheree — Tue, 27 Aug 2024 16:45:05 +0000

In reply to Susan Wilkes. I got mine from Amazon, they have a set of three with red, green and yellow.

By: Sheree

Sheree — Tue, 27 Aug 2024 16:42:45 +0000

I made this, followed instructions closely and even trimmed excess fat from the chicken thighs, but mine was much more oily than what I've gotten in restaurants? Could it be because I made a double recipe?

By: Ryan

Ryan — Sun, 25 Aug 2024 20:50:11 +0000

Made this for a large group of 40 but followed the instructions and it was so good. Everyone grabbed seconds and some took leftovers home. The best part of this recipe is the specific instructions on the types and brands of ingredients that are required for a declicious result. The cooking steps were also really easy to follow. Would highly recommend.

By: Christeen

Christeen — Sun, 04 Aug 2024 02:38:35 +0000

Delicious, nutritious, and easy! I used tofu and edamame beans instead of chicken and it was so good. I love how quick it all comes together so is perfect for busy days. Thank you!!

By: Lisa

Lisa — Sat, 13 Jul 2024 07:06:41 +0000

Thai red curry ! Yummy best recipe yet will make this again for sure

By: Rod Blomley

Rod Blomley — Fri, 02 Feb 2024 20:23:08 +0000

Hello there my favorite chef, going to try to make the Red curry paste ,if I can find the ingredients in northern BC!! Thank you very much for your recipes and your show, you’re awesome!!!!

By: Karyn Hoadley

Karyn Hoadley — Fri, 29 Dec 2023 21:05:15 +0000

Loved the extra notes on where and what to buy e.g red Thai paste. Or how to make it from scratch.
Easy and clear instructions to follow to look forward to trying the next recipe. Karyn

By: Pailin Chongchitnant

Pailin Chongchitnant — Tue, 28 Nov 2023 00:24:10 +0000

In reply to Susan Wilkes. I've seen it at New Fresh and My Tho on Kingsway. Locations are on the map of Asian stores on the site :)

By: Susan Wilkes

Susan Wilkes — Mon, 13 Nov 2023 23:05:15 +0000

Where can I find Mae Ploy curry paste?
I’ve looked at T&T I did buy AROY-D & it good but would like to try the other one. Love your recipes.

By: Russ

Russ — Wed, 25 Oct 2023 03:15:01 +0000

Hello,
My coworker recommended this recipe. It couldn't have worked out any better. Easy to follow instructions. And complete explanations of every step and item.
Made it tonight and the family loved it. I will be making this again.

By: Christa

Christa — Sun, 15 Oct 2023 14:19:03 +0000

I have some chicken thighs to use up and have some very red curry paste. Most recipes simply call for too many ingredients I don’t have on hand so I searched out something simpler, but not too minimal. I made a paste of some garlic and ginger to wake the curry up, wish I had lemongrass and all the other things that really make curry such a lovely experience. Worked nicely!! Thank you so much for sharing your recipes.