5 from 1 review Note 2 – Makrut (kaffir) lime leaves and basil create an authentic flavour profile when they are added to this Thai red curry. They can however be expensive ingredients depending on your location. I more often than not leave them out and the results are equally delicious.
MAKE AHEAD
Prepare the Chicken Thai Red Curry as per the recipe. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
LEFTOVERS
Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results. Source – Recipe inspired by Thai Red Chicken Curry from Delicious magazine.