While I highly recommend Maesri, this recipe does work with other red curry paste brands too. Given the tick of approval by Thai nationals and it happens to be the cheapest curry paste clocking in at $2.10 a can. For authentic flavour – fresh, real, and not too sweet (why-oh-why are all the “western” red curry pastes so darn sweet?!!). There is just no other than compares in mainstream grocery stores and Asian stores here in Australia. Which brings me to an important topic: My favourite red curry paste – Maesri Speaking of sauce – did I mention we’re using store bought instead of homemade red curry paste today? For ease. Well worth a whole 2 minutes of effort for the extra depth of flavour you get in the Thai red curry sauce. Effortless recipes with incredible results, this is my kind of food! Thai red curry pot roast chickenĬonsider this to be the roast chicken version of Lamb Shanks Massaman Curry, and beloved fan-favourite where you just put everything in a pan, pop it in the oven, then out comes fall-apart bronzed lamb shanks smothered in a rich massaman curry sauce.Īdmittedly, this roast chicken red curry version does call for one extra step – sautéing the curry paste with aromatics (garlic, ginger, lemongrass) – before adding everything else and transferring it into the oven. But this Thai red curry version is SO MUCH MORE EXCITING!! To-die-for red curry sauce with outrageously juicy chicken, you’ll have this in the oven in 10 minutes. I really did mean to post a classic pot roast chicken.
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