Comments on: Thai Red Curry Chicken Recipe – the real thing! http://www.adobenido.com/blog/2011/southwest_food_and_recipes/thai-red-curry-chicken-recipe-the-real-thing/ A local innkeeper knows New Mexico secrets and tells anyone who will listen. Tue, 21 May 2013 16:24:50 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: adobenido http://www.adobenido.com/blog/2011/southwest_food_and_recipes/thai-red-curry-chicken-recipe-the-real-thing/comment-page-1/#comment-24659 adobenido Wed, 10 Apr 2013 06:49:16 +0000 http://www.adobenido.com/blog/?p=2747#comment-24659 You use it all…recipe says…
“Par boil the cut chicken in the stock (ad some water if you need to cover it), for just a minute or two and remove from water and set aside, reserving the liquid.”

so, after you add a half cup of this leftover stock later on you can save whats left for…chicken soup maybe? You probably missed the part about cooking the chicken in the stock. I hope it turns out well for you!

]]> By: chad pillai http://www.adobenido.com/blog/2011/southwest_food_and_recipes/thai-red-curry-chicken-recipe-the-real-thing/comment-page-1/#comment-24638 chad pillai Sun, 07 Apr 2013 15:51:21 +0000 http://www.adobenido.com/blog/?p=2747#comment-24638 In the ingredients it says two and a half cup of chicken stock BUT in the cooking process it says to add only half cup of chicken stock. What should we do with the other two cup of chicken stock. I am planning to cook this recipe this weekend please reply sooooooooooooooooooon. THANKS.

]]> By: adobenido http://www.adobenido.com/blog/2011/southwest_food_and_recipes/thai-red-curry-chicken-recipe-the-real-thing/comment-page-1/#comment-23585 adobenido Thu, 01 Nov 2012 15:21:08 +0000 http://www.adobenido.com/blog/?p=2747#comment-23585 I wouldn’t use either, but perhaps a few thinly sliced lime skins would do the trick, minus most of the pith. It is a subtle flavor in the background, so don’t over do it.

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