Comments on: Thai red chicken curry – How to make the best Thai curry from scratch

By: KP Kwan

KP Kwan — Fri, 01 Oct 2021 01:53:23 +0000

In reply to Mel. If you want the curry to look red, one trick is to add a tbsp of Kashmiri curry powder (try to get it in the Indian grocery store). This type of chili powder is not very spicy but has a bright red color.

By: KP Kwan

KP Kwan — Fri, 01 Oct 2021 01:50:53 +0000

In reply to Mel.

Hi Mel,
Thanks for pointing out the error. I have corrected the text and the recipe.
I put half a cup of coconut cream in the pan, let it evaporate until only the oil is left. Then add half a cup after adding the chicken.
Total = 1 cup of coconut cream.

By: Mel

Mel — Thu, 30 Sep 2021 17:29:52 +0000

I have made this now and it doesn’t look red, but smells delicious. I might add less garlic next time though, think i added way too much (even though it was small bulb). I couldn’t get galangal where i live in the uk, so i added ginger, nor could i get corriander root so i used frozen leaves.

By: Mel

Mel — Thu, 30 Sep 2021 17:27:12 +0000

Also, i grinded the basil leaves in the processor because you just said put all the ingredients into there. Oops. I did leave out the sugar, fish sauce and leaves until called for, though

By: Mel

Mel — Thu, 30 Sep 2021 17:23:58 +0000

You dont specify how much coconut milk is “The remaining coconut milk” is it just one can?

By: KP Kwan

KP Kwan — Sat, 26 Jun 2021 04:43:27 +0000

In reply to chris 06is 06. Thank you :)

By: chris 06is 06

chris 06is 06 — Fri, 25 Jun 2021 16:16:21 +0000

Bonsoir.
Merci pour cette recette très bien détaillée comme d’habitude.
Bien cordialement. Chris 06

By: KP Kwan

KP Kwan — Fri, 25 Jun 2021 03:10:02 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.