Thai Red Curry with Chicken and Vegetables

Posted By Kerri


The peanut sauce we made on Wednesday required one teaspoon or red curry paste which seemed like a lot of mortaring and pestling for such a small amount.  Luckily Stephen remembered that we’d bought some paste at Oriental City before it closed down so we used that instead.  There was obviously lots leftover so we used last night’s remaining chicken to make a curry.

We followed the recipe we use for green curry, adding some peppers, baby corns, tomatoes and spring onions.  It was good but not as spicy as our own paste.  Certainly much quicker though.

Jan 2nd, 2009

2 Comments to 'Thai Red Curry with Chicken and Vegetables'

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  1. Olga said,

    This looks amazing! But where is the recipe? Could you please email it to me? Thank you!

    Olga’s last blog post..Not Exactly Food Related

  2. Kerri said,

    Hi Olga,

    The recipe is the part highlighted in blue, if you click on the link it will take you to the page where we first posted it.

    Thanks 🙂

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