The fabulous flavors of ginger, coconut milk, and red curry paste are combined to create a dish that is a favorite in Thailand. Serve with rice and enjoy.
Add in the coconut milk and the curry paste. Stir well as this will deglaze the pan for extra flavor.
Q: Can I make this dish up in advance?
A: Yes you can make this a day ahead and reheat in the microwave and serve over fresh made rice. It reheats very well but do toss on some fresh chopped cilantro.
Q: How long can I store this dish?
A: I try to use up any leftovers up within one or two days.
Q: Can I freeze Thai red curry chicken?
A: I would not freeze this as the sauce would have a tendency to split and separate upon thawing and that is not good.