Comments on: Thai red curry pot roast chicken

By: Michelle

Michelle — Sun, 07 Apr 2024 05:39:44 +0000

Superb! Had 3 med-large Chinese eggplant needed to use, so instead of potatoes, cut these into 1 inch pieces (unpeeled) & added when time to add green beans. Leftover sauce with the vegetables was awesome with cod for another meal later in the week.

By: Chris

Chris — Mon, 01 Apr 2024 10:50:56 +0000

Made this for Easter dinner and the family loved it. Some of the kids do not like bone in chicken so was wondering is it possible to do with chicken thigh fillets in a slow cooker?

By: Yen

Yen — Mon, 01 Apr 2024 10:21:44 +0000

Wow, easy, simple and amazing. My teens both had seconds, they drowned their rice in the sauce. My son loves chicken and my daughter potatoes, so a perfect dish. I used non reduced sodium stock and the sauce was very salty, so I placed the pot back on the stove and added coconut water until the taste balanced out. It was amazing and resulted in more sauce, win!!

By: Heather

Heather — Tue, 26 Mar 2024 05:47:24 +0000

Made this last night – so so tasty! Chicken juicy and almost falling off the bone, and potatoes had soaked up so much flavour. And almost ‘best of all’: there’s leftovers for tonight! I’ll cook more veggies in the sauce, take the rest of the chicken off the carcass and reheat in the sauce. Yum! Another Nagi flavour bomb 🤤