Thai red curry paste recipes | Marion's Kitchen

Red Curry Pork Stir-fry (Pad Prik Gaeng Moo)

Marion Grasby — Fri, 14 Oct 2022 01:18:24 +0000

Red Curry Pork Stir-fry (Pad Prik Gaeng Moo)

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This is a classic Thai Red Curry Pork Stir-Fry (aka Pad Prik Gaeng Moo) that’s made so much better by one of my little secret techniques. Oil velveting is a classic Chinese process used when stir-frying meat, and usually involves marinating strips of meat in egg white and cornflour, then deep-frying it as an initial step before the stir-fry action begins. The idea is to protect the meat so that it stays tender when stir-fried, and it also gives the exterior of the meat slices a ‘velvet’ texture that makes it seem softer. My method is easier and less messy, as we skip the deep fry part.

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LEMONY GARLIC PRAWN RISOTTO

PREP TIME

30 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

500g (1 lb) pork fillet, thinly sliced

1 tbsp vegetable oil

1 tbsp Marion’s Kitchen Thai Red Curry Paste

300g (10.5 oz) green beans, cut into 3cm (just over 1”) lengths

5 makrut lime leaves

2 tsp fish sauce

1 tsp white sugar

steamed rice, to serve

Velveting marinade:

1 tbsp vegetable oil

1 tbsp Marion’s Kitchen Thai Red Curry Paste

1 tsp fish sauce

½ tsp bicarbonate of soda (baking soda)

2 tsp cornflour (cornstarch)

¼ tsp ground white pepper

Steps

Make the velveting marinade by adding 1 tablespoon of water, followed by the oil, red curry paste, fish sauce, bicarb soda, cornflour and white pepper to a large mixing bowl. Combine well, then add the sliced pork and mix again until all the slices are evenly coated. Set aside for 15 minutes to do its thing.

Heat a wok on high heat, then add 1 tbsp vegetable oil. Carefully add the marinated pork to the hot wok, spreading them out so you’ve got the most amount of surface area coming into contact with the pan. Allow to sear for 2 minutes, then toss the pork and stir-fry. Spread out the pork and sear again before stir-frying again.

When the pork is almost cooked, add in the red curry paste and the green beans. Scrunch up the makrut lime leaves in your hands to release the essential oils, then add to the wok, followed by the fish sauce and sugar. Continue stir-frying until well combined and the pork is cooked through.

Transfer to a serving plate. Serve with steamed rice.

Notes:

– The cornstarch and bicarbonate of soda help with the browning and tenderising of the pork.

Curry Pastes • Dinner • Homemade Thai dinners • Lunch • Pork • Stir-fries • Thai cuisine • Thai Red Curry Paste

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Caroline C

2024-03-03

Marion best recipes

We have been cooking use Marion’s recipes for some weeks now. Best flavours and no waste as it’s so easy to plan, shop, cook and enjoy.

Amanda

2024-02-05

Yummy and easy to make

I have made this several times and it is my go to Thai pork dish. The pork is so tender, whole dish is very tasty, not too hot but some zing. Super easy and quick to make. Thank you

David B

2023-08-28

Yumbo!

We paired this with Cauliflower Fried Rice and it was so good!

And so easy to make.

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Easy Prawn & Dumpling Laksa

Marion Grasby — Tue, 16 Aug 2022 03:23:01 +0000

Easy Prawn & Dumpling Laksa

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Easy Prawn & Dumpling Laksa

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Bring a large pot of water to the boil.

In the meantime, heat the oil in a separate wok or saucepan over medium-high heat. Add the curry paste and curry powder and cook, stirring, for half a minute or until fragrant. Add the laksa leaves and stir through, if using. Next, add in the coconut milk, chicken stock, sugar and fish sauce. Bring to a simmer and cook for 5 minutes to allow the flavours to make friends.

Cook your noodles in the boiling water according to packet instructions, or until just tender. Use tongs to drain and transfer the noodles to 4 serving bowls.

Add the prawns to the laksa broth and cook for around 3 minutes or so until cooked.

Once you’ve scooped out your noodles, add the dumplings to the same noodle cooking water and cook for 4-5 minutes or until cooked through. Use a slotted spoon to drain and divide among the serving bowls. Blanch the bok choy in the same boiling water for 30 seconds and add those to the serving bowl too.

Taste the laksa soup, adding extra fish sauce and sugar to season if needed. Ladle your laksa over the noodles and top with egg halves, bean shoots, and laksa leaves, if using.

Tags:

15-minute meals • 30-minute meals • Comfort food • Curry Pastes • Dinner • Dinner Party • Easy weeknight dinners • How-to • Lunch • Make ahead meals • Malaysian cuisine • Noodle Bowls • Noodles • Prawns • Seafood • Thai Red Curry Paste

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Nolette

2024-04-22

Quick and Easy

The quickest, easiest and best Laksa I’ve ever made! Doubled the recipe for my family of 5 adults. My husband said it was better than an “un-named” Chinese restaurant and the portions were a lot more generous . The kids loved it. Made with Prawns and pork and chive Dumplings, a huge hit in our house. Thank you so much! I’ll definitely make it again.

2023-11-27

Wow

I’ve been craving a soupy, spices, egg, meat, noodles, veges, overflow of tasty something for so long.

This ticks all the boxes and more just WOW!

When I made it we couldn’t stop eating it. Ran out of prawns and dumplings. But I couldn’t chuck out the soup. So I added chicken bites to it the next morning and the broth was still as amazing! My older son wanted to try the next day so I had to whip up another batch. He loved it. We can’t get enough. And so easy to whip up after a long day. Used frozen dumplings on the 2nd batch and it’s still perfect. Recommend to all levels of cooks. You will love it. Thank you for this recipe yumm

Joanna

2023-05-16

Super easy and tastes great

This was so easy to make. Delicious even minus the prawns! I loved that you gave your followers permission to use frozen store bought dumplings – so good!

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Classic Red Prawn Curry

Marion Grasby — Tue, 19 Jul 2022 07:29:07 +0000

Classic Red Prawn Curry

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Classic Red Prawn Curry

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.

Stir through the coconut milk. Add prawns, vegetables and 1/2 cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.

Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!

Tags:

Comfort food • Curries • Curry Pastes • Dinner • Dinner Party • Easy weeknight dinners • Homemade Thai dinners • How-to • Lunch • Make ahead meals • Prawns • Seafood • Thai cuisine • Thai Red Curry Paste • Weekend meals • Winter warmers

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Jack

2023-05-10

Super tasty and eezy peezy

I love how clear and easy to follow this is written! The depth of flavor is amazing and the heat is just right. I augmented a wee bit by adding a chopped shallot and about 10 chopped garlic cloves to the oil for a couple minutes before the paste went in. The prawns were perfectly cooked after 10 min. Outstanding recipe, looking forward to trying more!

Daren

2023-02-24

Easy yet delicious Thai red curry recipe!

Wow. This is surprisingly easy to make despite no video tutorial but that’s also because i was familiar with Marion’s easy curry mee and curry laksa recipes so the directions here are a little similar. This tastes great just like a Thai restaurant. Added in some curry leaves from garden & eggplant from supermarket. Thumbs up Marion for this easy yet wonderful recipe. Happy to have another serving for tomorrow’s dinner!

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The best recipes to make with curry paste (that aren’t curry)

Marion Grasby — Thu, 14 Jul 2022 03:32:52 +0000

The best recipes to make with curry paste… that aren’t curry

Your tastebuds won’t know what hit them.

Have you heard the word? My brand new Marion’s Kitchen curry pastes have been released here in Australia and I am over the moon. There’s red, green and massaman, and it’s been a dream of mine for the last DECADE to get these bad boys out. I’ve been doing my happy dance ever since they hit shelves at Coles supermarkets (sorry, non-Aussies! Watch this space though!). They’re made following my very own family recipes, and you can be sure of premium, clean ingredients and not a whiff of any nasties. And I am LOVING how versatile they are. Because there are HEAPS of things you can make with curry paste – that aren’t curry! In the words of Bruno Mars, don’t believe me just watch…

What to make with Thai curry paste (besides curry)

I’m not dissing real-deal Thai curries – far from it! But did you know just how many different recipes and delicious dishes you can craft from a humble jar of paste? From noodles and fried chicken to sauce-saturated tater tots and even wontons (not even kidding), I’ve got the goods. Bookmark this article, work your way through these meals and get set for the ultimate curry-inspired recipes.

Thai red curry recipes

Thai Red Curry Fried Chicken Burger

If you love fried chicken and the flavour of Thai red curry, then I’ve combined the two to make the most epic burger around. Juicy and tender with one heck of a crunch… and I’ve even given the mayo a zhuzh. Totally wholesome, totally awesome.

Express Thai Red Curry Fried Rice

Super speedy doesn’t have to mean you have to compromise on flavour. This fried rice recipe is ready in just 15 minutes, plus brings home the heat thanks to a kick of my delicious and spicy Marion’s Kitchen Thai Red Curry Paste. Topped with fresh basil and a crispy egg, it’s a meal in itself, or a standout side.

Thai Red Curry Roast Chicken

Who knew Thai red curry paste could be so versatile? Rubbed on to a roast chicken as a spicy, fragrant marinade, and it takes a humble chook to new heights. Serve this with some simple steamed rice and Asian greens, then watch your loved ones swoon over how great it tastes.

Salmon en Croute with Bacon Plum Jam and Pomme Frites

Underneath this flaky, golden and beautifully latticed pastry lies a juicy and tender salmon fillet that’s coated in a fragrant layer of Thai flavours. It’s comforting, it’s delicate and it’s complex all at the same time. Serve this Asian-inspired salmon en croute with thrice-cooked pomme frites (fries sounds so much better in French!) and some sweet yet savoury bacon plum jam.

Red Curry Pandan Prawns

Mama Noi is in the kitchen and she’s making pandan prawns… with my new Thai Red Curry Paste starring in the epic marinade! These crowd-pleasing crustaceans are also delicately fragranced by the pandan leaves they’re wrapped up in. The perfect appetiser, snack or party food dish, it’s a classic seafood starter to keep your sleeve.

Mama Noi’s Thai Red Curry Fried Chicken

What do you get when you combine fried chicken and Thai curry, two of my all-time favourite dishes? Answer: fried chicken that’s given a kick thanks to a flavour-rich marinade. Crunchy, crispy, spicy and fragrant, one piece is never enough.

Super-versatile Thai Red Curry Dressing

Make your salad sing with the flavours of Thailand, courtesy of this spicy and fragrant dressing that heroes Thai red curry paste. It’s equally delicious drizzled over steamed Asian greens, too. Perfect for using up those last bits in the jar!

Thai green curry recipes

Thai Green Curry Chicken Noodles

There’s chicken in every mouthful, a delightful sauce and bouncy noodles to soak it all up. Pretty appetising, if you ask me.

Green Curry Eggs and Ham

Eat your heart out, Dr Seuss: it’s a green eggs and ham recipe… with an Asian twist! Yep, we’re adding our Marion’s Kitchen Thai green curry paste to scrambled eggs and the result is magical. Oh, the flavours you’ll taste!

Green Curry Pork Wontons

Gather the troops – they’re helping you make wontons! Making these is cooking therapy at its absolute best… assemble your people, get everything ready, then have a ton of fun folding – they taste all the better being homemade. The dish is a different take on a Chinese classic: silky pork dumplings infused with my Green Curry Paste, then served with a rich, sweetish, limey coconut cream sauce and scattered with chilli and fried shallots. So. Darned. Good.

Cheesy Tater Tots with Thai Green Curry Sauce

Look, there’s something about crispy potatoes that SCREAMS comfort. But when drizzled with a curry sauce (made from my brand new paste, whoop!) and topped with golden cheesy goodness? That’s gold standard. With this side dish recipe (or standalone snack, to be fair), I’m elevating the humble tater tot to new heights. Pair ‘em with some meat and vegies, or just dive on in as it is. Either way, you’ll love this one.

Thai massaman curry recipes

Massaman Meatballs

Now here’s a fun way to use up your Thai massaman curry paste: make meatballs! Not only are we using those fragrant flavours in the meat itself, but we’re also creating a delicious curry sauce that’s just begging to be mopped up with some fresh bread.

Thai Massaman Roast Chicken Traybake

Tender, juicy chicken pieces and creamy potatoes marinated in Thai massaman make friends in this simple but rich-flavoured one-pan traybake recipe. And my new massaman curry paste makes it a time-saver – and game-changer! Serve it with some peanutty slaw for added freshness and you’ve got a filling and delicious weeknight meal.

Massaman Beef Cheeks Roast Dinner

Looking for a knockout Sunday roast recipe with a difference? Try these massaman beef cheeks! Slow-cooked tender beef with super crispy roast potatoes, fresh green beans and a ‘gravy’ that’s full of authentic Thai massaman curry flavours. Family food at its best.

Thai Massaman Sausage Rolls

Few people can resist a good sausage roll. Crispy, golden and flaky pastry encases tender, juicy meat – in this recipe, we’ve gone one step further and blended it with the perfect amount of fragrant Thai massaman curry paste. Rustle up a batch and get the party started.

What will you make first?

More Thai curry recipes

Curry Pastes • Dinner • Family favourites • Homemade Thai dinners • Lunch • Thai cuisine • Thai Green Curry Paste • Thai massaman curry paste • Thai Red Curry Paste • Weekend meals

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Salmon en Croute with Bacon Plum Jam and Pomme Frites

Marion Grasby — Fri, 01 Jul 2022 06:11:57 +0000

Salmon en Croute with Bacon Plum Jam and Pomme Frites

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Salmon en Croute with Bacon Plum Jam and Pomme Frites

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Preheat the microwave using the convection setting at 200°C for 30 minutes.

For the bacon plum jam, place a small saucepan over low-medium heat. Once hot, add the speck and sauté for around 5 minutes to allow the fat to render down and the speck is crispy and golden.

Add in the diced plum, shallot and white sugar, then scrunch up the makrut lime leaf in your hands to release its aroma, before adding that to the pan too. Reduce the heat to low and continue cooking for a further 15 minutes.

Meanwhile, let’s get started on the salmon en croute. Spread the salmon fillets with the curry paste, ensuring they are evenly coated on all sides.

Gently roll out the pastry so it’s half the thickness. Cut a strip of pastry that’s 8cm wider (just over 3”) than the length of a salmon fillet. With a short edge of the strip facing you, put the salmon fillet near the top half of the pastry, leaving a roughly 4cm (1.5”) border at the top and sides. Brush the pastry edges with some of the beaten egg, then fold the bottom half over to cover the fish, trimming off any excess and pressing to seal. Repeat with the other salmon fillet. Transfer to a tray, then pop in the fridge to chill for 20 minutes.

With the remaining pastry, use a lattice roller to create two diamond shape decorations. Chill these immediately for 20 minutes – you want the salmon and the lattice pastry to be nice and cold. Once chilled, brush some egg wash on the top of the salmon parcels, then carefully lower the lattice pastry on top. Trim the excess pastry from the sides and tuck under the salmon parcel. Coat with more egg wash then transfer to the fridge again to chill for a further 20 minutes or until very cold.

In the meantime, for the pomme frites, slice the potatoes into 1cm (about ⅜”) wide long chips. Place them in a large bowl of cold water to wash off any excess starch, then drain and repeat process with clean water. Drain frites and transfer to a dry tea towel.

Fill a wok or frying pan one-third of the way up with the oil and place over a medium heat. Once the oil is warm enough (160°C, wooden spoon bubbles etc), carefully add frites in. Cook for 2 minutes. Remove from oil and transfer to a clean tray lined with some paper towel. Allow to cool for a few minutes before the next cook. Once the oil is back up to frying temperature, add the frites again for a further 1–2 minutes – you’ll notice the colour is changing and there is a light crispiness. Remove from oil and drain on some more clean paper towel. Allow to cool slightly.

Back to the jam. Remove from the heat and stir through the chilli jam. Set aside.

Remove salmon pieces from the fridge and brush with eggwash once more. Transfer to a tray and place in the microwave. Cook on convection mode at 200°C for 20 minutes or until pastry is golden (you can also do this in a regular oven if your microwave doesn’t have a convection setting).

When the salmon is almost ready, reheat the wok of oil again to finish off the pomme frites. For the third and final fry, cook the frites for another 2 minutes or until super crispy and golden. Drain on some clean paper towel and season with salt while warm.

Remove the salmon from the microwave and transfer to a serving plate. Serve with hot pomme frites and bacon plum jam on the side.

Tags:

Bacon • Comfort food • Curry Pastes • Dinner • Dinner Party • Fish • Holiday season • How-to • Lunch • Make ahead meals • Salmon • Seafood • Serves 2 • Thai Red Curry Paste • Weekend meals

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Red Curry Pandan Prawns

Marion Grasby — Wed, 22 Jun 2022 04:40:53 +0000

Red Curry Pandan Prawns

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Red Curry Pandan Prawns

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

For the marinade, place the red curry paste in a large bowl. Use a mortar and pestle to pound the garlic, peppercorns and a pinch of salt to a rough paste. Transfer the garlic mixture to the bowl with the curry paste, followed by the oyster sauce and sugar. Mix until well combined. Add the prawns and mix well until they’re all evenly coated.

Fold a prawn in half, then place at the bottom of a pandan leaf. Roll the leaf around the prawn to wrap it, leaving the tail protruding. Use a toothpick to secure the pandan leaf. Repeat with remaining prawns and pandan leaves. You can use these straightaway or prepare them a day ahead and keep them in the fridge until you’re ready to cook.

Preheat a wok filled one-third of the way up with oil over medium heat. The oil is ready to use when a wooden spoon dipped into the oil makes small bubbles.

Meanwhile, make the dipping sauce by placing the ingredients in a saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until thickened slightly. Allow to cool before serving.

Once the oil is hot, carefully add the prawns, in batches, and cook for 3-4 minutes or until cooked through (the prawns will turn opaque and the pandan leaves will look dark green). Drain on paper towel. Serve with the dipping sauce.

Notes:

– Pandan leaves are available in the fresh section of Asian grocery stores. You can also use strips of banana leaves.

Tags:

30-minute meals • Appetisers • Christmas • Curry Pastes • Dinner • Dinner Party • Easter • Eat with your hands • Holiday season • Homemade Thai dinners • How-to • Lunch • Make ahead meals • Party food • Prawns • Seafood • Thai cuisine • Thai Red Curry Paste • Thanksgiving • Weekend meals

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Yha

2023-01-23

So good to watch

Its so good to watch marion kitchen.

Andrew

2022-08-18

Flavor explosion

Absolutely exciting and endlessly flavorful! My wife and I just devoured a double batch of these shrimp and we are dying for more already. The depth of flavor belies how simple this recipe is. Absolute winner!

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Red Curry Chicken & Rice Traybake

Marion Grasby — Fri, 17 Jun 2022 07:23:50 +0000

Red Curry Chicken & Rice Traybake

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Red Curry Chicken & Rice Traybake

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Preheat oven to 180°C (350°F).

Heat the oil in a large, flameproof (and ovenproof) baking dish over medium-high heat on your stovetop. Add the curry paste and turmeric and cook, stirring, for about a minute until lovely and fragrant. Add the chicken and mix until it’s well coated. Cook for 2-3 minutes or until starting to colour.

Add the shallots and the rice and mix to coat. Pour in the coconut milk and stock and fish sauce, then stir to combine. Crush the lime leaves with your hands before adding them to the pan. Cover with a lid and place in the oven for 30 minutes or until the liquid has been absorbed and the rice is cooked.

Take the dish out from the oven. Remove the lid and scatter over the chilli and Thai basil, then serve.

Tags:

30-minute meals • Best-ever chicken recipes • Chicken • Comfort food • Curry Pastes • Dinner • Dinner Party • Easy weeknight dinners • Homemade Thai dinners • How-to • Lunch • Make ahead meals • Rice • Rice bowls • Roasts • Thai cuisine • Thai Red Curry Paste • Tray bakes • Winter warmers

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Aimee

2023-09-20

So yum and easy

This was just so delicious! Will definitely be adding to the rotation for dinners for the fam.

Sarah

2023-04-17

Delish!

Delicious! I’m in the UK and didn’t have access to Marion’s sauces but used a whole jar of a good UK brand. So simple, so tasty, so easy.

Tamara

2023-03-29

Absolutely delicious!

I substituted the chicken thighs for chicken tenderloins. Absolutely delicious! Great winter recipe.

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Mama Noi’s Thai Red Curry Fried Chicken

Marion Grasby — Fri, 17 Jun 2022 06:21:55 +0000

Mama Noi’s Thai Red Curry Fried Chicken

What do you get when you combine fried chicken and Thai curry, two of my all-time favourite dishes? Answer: fried chicken that’s given a Thai red curry kick thanks to a flavour-rich marinade. Crunchy, crispy, spicy and fragrant, one piece is never enough. The best part? It uses my brand new Marion’s Kitchen Thai Red Curry Paste!

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LEMONY GARLIC PRAWN RISOTTO

PREP TIME

5 minutes + 2 hours marinade

COOK TIME

25 minutes

SERVES

4

Ingredients

½ jar (about ¼ cup) Marion’s Kitchen Thai Red Curry Paste

200ml (7 fl oz) coconut milk

2 tbsp fish sauce

8 chicken pieces (I like drumsticks and bone-in thighs the best)

1½ cup plain (all-purpose) flour

½ cup cornflour (cornstarch)

1 tsp baking powder

2 tsp sea salt, plus extra to sprinkle

1 tsp garlic powder

vegetable oil, for deep-frying

coriander (cilantro) leaves, to serve

sweet chilli sauce, to serve

Steps

In a large bowl, whisk together the Thai red curry paste, coconut milk and fish sauce. Score the chicken pieces 2-3 times before adding to the paste mixture. Cover and set aside for 2 hours or overnight if possible.

To make the chicken coating, place the plain flour, cornflour, baking powder, salt and garlic powder in a large bowl. Whisk to combine.

Pick up one piece of chicken and allow excess red curry marinade to drip off. Place the chicken into the flour mixture and toss to coat, pressing flour firmly onto the chicken. Transfer to a tray, then repeat with remaining chicken pieces.

Fill a wok or deep frying pan one-third full with oil. Heat the oil to 165°C (325°C) or until bubbles form when you dip a wooden spoon or chopstick into the oil. Add chicken pieces (do this in batches if necessary) and cook for 10-12 minutes, turning the chicken every so often, or until cooked through. Transfer chicken pieces to a wire rack set on a rimmed baking sheet to drain. Season with extra salt. Serve topped with coriander leaves and sweet chilli sauce on the side for dipping.

Tags:

Best-ever chicken recipes • Chicken • Comfort food • Curry Pastes • Dinner • Dinner Party • Eat with your hands • Family favourites • Fried chicken • How-to • Lunch • Make ahead meals • Thai cuisine • Thai Red Curry Paste • Weekend meals

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Angela

2024-02-15

Marion’s recipes are the best

We have several of Marion’s and Mama Noi’s recipes on rotation. The Thai fried chicken, 4 ingredient ribs and Thai style fish cakes are all delicious.

Jason

2023-05-08

Food and recipes

The best site ever

Anonymous

2022-08-18

Flavour flavour flavour

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Easy Weeknight Chicken Panang Curry

Marion Grasby — Tue, 14 Jun 2022 09:24:07 +0000

Easy Weeknight Chicken Panang Curry

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Easy Weeknight Chicken Panang Curry

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Ingredients

Steps

Heat a small frying pan over medium-high heat and add the peanuts. Toast until lightly golden (be careful they don’t burn), then transfer to a mortar. Use a pestle to grind to a fine powder.

Transfer the ground roasted peanuts to a small bowl. Add the curry paste, ground cumin and ground coriander, then stir to combine.

Heat the vegetable oil in a large pan over medium heat. Add the curry paste mixture and cook, stirring for about 2 minutes. Then add the chicken and stir-fry until the chicken starts to colour. Stir through the coconut milk. Cover and reduce the heat to low. Simmer for 30 minutes.

Taste the finished curry for seasoning. Add the fish sauce and palm sugar and taste again to see if you would like to add more. Transfer to a serving plate. Drizzle with coconut cream and top with makrut lime leaves and slices of red chilli.

Notes:

– For a comforting meal, I like to serve this with a side of steamed rice and a classic Thai omelette .

Tags:

Best-ever chicken recipes • Chicken • Comfort food • Curry Pastes • Dinner • Homemade Thai dinners • How-to • Make ahead meals • Restaurant classics • Rice bowls • Thai cuisine • Thai Red Curry Paste

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5.0 out of 5 stars (based on 4 reviews)

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Susan

2023-06-29

So delicious

Wednesday night has become “Marion” night as we try a new recipe each week. This was so easy, so delicious and will definitely be on the menu again soon.

Remo

2023-01-11

Authentic flavour

I tried the red curry paste with chicken and green beans. The most authentic store bought curry paste I have ever tried. I can’t wait to make my favourite Panang curry using red curry paste and the recipe on on the website

Jane T.

2022-07-20

Finally found a great store-bought curry paste

Tonight we made the chicken panang curry for dinner using Marion’s new red curry paste. Was so pleased to find our local coles stocked it! It was so delicious and not too spicy like some other jar curry pastes we’ve tried before. Can’t wait to try the green curry and massaman next time!

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The post Easy Weeknight Chicken Panang Curry appeared first on Marion's Kitchen.

Thai Red Curry Fried Chicken Burger

Marion Grasby — Fri, 10 Jun 2022 08:01:33 +0000

Thai Red Curry Fried Chicken Burger

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Thai Red Curry Fried Chicken Burger

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In a large bowl, whisk together the Thai red curry paste, coconut milk and fish sauce. Add the chicken thighs to the paste mixture, then cover and set aside for 1 hour to marinate.

To make the chicken coating, place the plain flour, cornflour, baking powder and 1 teaspoon of salt in a large bowl. Whisk to combine.

Pick up one chicken thigh and allow excess red curry marinade to drip off. Place the chicken into the flour mixture and toss to coat, pressing flour firmly onto the chicken. Repeat with remaining chicken thighs.

Preheat the oven grill to high. Fill a wok or deep frying pan one-third full with oil. Heat the oil to 165°C (325°C) or until bubbles form when you dip a wooden spoon or chopstick into the oil. Add coated chicken thighs and cook for 10-12 minutes, turning the chicken every so often, or until cooked through.

Meanwhile, To make the Thai red curry mayo, whisk together the mayonnaise, red curry paste, lime juice and salt in a small bowl until well combined.

Slice brioche buns in half and place on a baking tray, cut sides facing up. Lightly toast under the hot grill until golden Spread with the red curry mayo, then top the four burger bun bases with some lettuce leaves.

Transfer chicken pieces to a wire rack set on a rimmed baking sheet to drain. Season with extra salt then place on top of the lettuce. Finish by adding the burger tops, then serve with extra mayo on the side for a cheeky sauce top-up.

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Best-ever chicken recipes • Buns • Burgers • Chicken • Comfort food • Curry Pastes • Dinner • Dinner Party • Eat with your hands • Family favourites • Fried chicken • How-to • Lunch • Sandwiches • Thai Red Curry Paste • Weekend meals

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Mark

2022-06-16

Always Amazing

Marion’s range of products have never let me down. You’ve already given me my Saturday night newbie without even hitting the cookbooks.

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Thai Red Curry Roast Chicken

Marion Grasby — Fri, 10 Jun 2022 08:01:23 +0000

Thai Red Curry Roast Chicken

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Thai Red Curry Roast Chicken

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Preheat fan-forced oven to 200°C (390°F).

Place whole chicken on a small roasting tray lined with baking paper.

In a small bowl, combine the oil, red curry paste and salt. Mix together until it resembles a smooth, slightly runny paste. Use mixture to evenly coat the chicken all over.

Transfer chicken to the preheated oven and roast for 30 minutes. After this time, you’ll notice there will be some cooked chicken juices on the roasting tray. Use the excess juice to baste the chicken using a spoon or a pastry brush. Rotate the tray to ensure the chicken is evenly cooked, then close the door and continue roasting for another 30 minutes or until the chicken is cooked through. Allow to rest for 10 minutess before serving.

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Express Thai Red Curry Fried Rice

Marion Grasby — Fri, 10 Jun 2022 08:01:06 +0000

Express Thai Red Curry Fried Rice

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Express Thai Red Curry Fried Rice

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Pour a 2cm (just under 1 inch) depth of oil into a wok or small frying pan and place over medium-high heat. When it’s hot, crack in an egg and fry until crispy at the edges and the yolk is cooked to your liking. Drain on paper towel and repeat with the remaining eggs.

Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry until the chicken is almost cooked. Now add the Thai red curry paste and cook for a minute or until fragrant.

Add the rice and stir-fry until evenly mixed. Toss through the basil and remove from heat. Serve fried rice topped with an egg and sprinkled with slices of chilli.

Notes:

– Use regular Italian basil if Thai basil is not available.

Tags:

10-minute meals • 15-minute meals • Chicken • Comfort food • Curry Pastes • Dinner • Easy weeknight dinners • Eggs • Fried rice • Homemade Thai dinners • How-to • Lunch • Rice • Rice bowls • Thai Red Curry Paste

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Tanya

2022-06-23

Will make again with some changes

I made this with my local grocery stores Thai Ted Curry and it was good! My kids loved it. Right away after cooking the chicken though I knew there was going to be an issue because I could see there was no way it was gonna flavour all that rice. It was gonna be extremely dry and hard to mix all that rice around to get flavour. So I added some water and extra curry powder since I didnt have more red curry paste. I also needed to add salt and used a full large onion. So, next time, more red curry paste! At least 3 tbsp I think if not more, especially if I use the full 4 cups of cooked rice. This problem might be avoided with another red curry paste that’s more powerful or spicy. Im guessing Marion’s is wish we could get it in Canada! Great recipe that’s a keeper though! Thank you

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Red Curry Pork Stir-fry (Pad Prik Gaeng Moo)

Red Curry Pork Stir-fry (Pad Prik Gaeng Moo)

LEMONY GARLIC PRAWN RISOTTO

PREP TIME30 minutes

COOK TIME10 minutes

SERVES4

Steps

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