For the curry, cut the 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 milk ...

This delicious chicken massaman curry has a lot of ingredients ... To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and ...

Jeremy Pang's aromatic Panang chicken curry uses chicken legs to keep the recipe simple yet succulent while showcasing the silky curry sauce. A really simple but flavour-packed Thai-style soup that ...

1. Add oil and Thai green curry paste to a large frying pan or shallow pot or wok. Turn the heat to medium-low and bring the paste to a gentle simmer. 2. Add chicken breast fillets and 80 g sugar snap ...

Transfer to a food processor, add the remaining ingredients and blend until smooth. To make the curry, heat the peanut oil in a large pan over a high heat. Brown the chicken and remove from the pan.

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to ...

Thai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies ...