Comfort Food That Speaks to Your Soul – A Thai Red Curry Recipe For A Post Holiday Pick Me Up

Try this simple dish at home. Thai red curry recipe with chicken—a bold blend of spicy, creamy, and tangy flavors that’s as adaptable as it is delicious.

From Bangkok to Your Kitchen: The Story of Thai Red Curry

We love to expand our food tastes beyond Michigan. If you want to try comfort food with a kick, Thai red curry is a global favorite that balances spice and creaminess with finesse. Known locally as “Gaeng Phed,” this dish is a cornerstone of Thai cuisine, celebrated for its harmonious flavors. Whether you’re a home cook or a seasoned chef, this recipe guarantees a passport to culinary bliss—no airfare required.

The vibrant red hue of the curry comes from red chilies, the star ingredient in traditional curry paste. Add to that the richness of coconut milk, and you’ve got a dish that tantalizes your taste buds while delivering a touch of indulgence. And the best part? It’s endlessly customizable. Chicken? Sure. Tofu? Go for it. Extra veggies? Toss them in. It’s the dinner equivalent of a choose-your-own-adventure book.

Why You’ll Fall in Love with This Dish

This isn’t just any curry. It’s a symphony of flavors that hits every note:

• Spicy: A gentle warmth from the red curry paste.
• Creamy: Coconut milk soothes the heat like a culinary lullaby.
• Tangy: A splash of lime juice brightens up each bite.
• Sweet & Salty: A balance perfected with fish sauce, soy sauce, and a hint of sugar.

Paired with fluffy jasmine rice and garnished with roasted peanuts and fresh cilantro, every forkful is a journey through Thailand’s rich culinary heritage.

Red Curry at Its Finest: A Quick Recipe Breakdown

With just 30 minutes of prep and cook time, you can bring this savory masterpiece to life. Here’s the gist:

1. Sauté onions and garlic in a skillet until your kitchen smells heavenly.
2. Brown chicken pieces for a bit of texture.
3. Mix in red curry paste, coconut milk, and your pantry’s MVPs—soy sauce, hoisin, and lime juice.
4. Let it simmer with red bell peppers for a splash of color.
5. Top with roasted peanuts and fresh herbs, and voilà!

Serve over jasmine rice and watch your family or guests swoon with every bite.

Thai Red Curry with Chicken

Servings: 4

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound (approximately 450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons red curry paste
• 1 can (14 oz/400 ml) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon lime juice
• 1/3 cup (about 65g) sugar
• 1 red bell pepper, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped
• Fresh cilantro or Thai basil leaves for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Sauté Aromatics:
   • In a large skillet or wok, heat the vegetable oil over medium heat.
   • Add the diced onion and sauté until translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for an additional 1 minute until fragrant.

2. Cook Chicken:
   • Increase the heat to medium-high and add the chicken pieces.
   • Sear the chicken until it’s lightly browned on all sides, about 5-6 minutes.
3. Add Curry Paste:
   • Push the chicken to one side of the pan and add the red curry paste.
   • Stir the paste for about 1 minute to release its aromas, then mix it with the chicken and onions.

4. Incorporate Sauces and Coconut Milk:
   • Pour in the coconut milk, stirring to combine.
   • Add the fish sauce, soy sauce, hoisin sauce, lime juice, and sugar.
   • Stir well to ensure the sugar dissolves and the sauces are evenly distributed.

5. Simmer with Vegetables:
   • Bring the mixture to a gentle simmer.
   • Add the sliced red bell pepper and let the curry cook for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Finish and Serve:
   • Stir in the chopped peanuts, reserving a few for garnish.
   • Taste the curry and adjust seasoning if necessary, adding more fish sauce for saltiness or lime juice for acidity.
   • Serve hot over cooked jasmine rice, garnished with fresh cilantro or Thai basil leaves and the remaining chopped peanuts.

Sip and Savor: Perfect Wine Pairings

Pairing wine with Thai red curry requires consideration of its spicy and creamy profile. Here are some recommendations:

• Off-Dry Riesling: The slight sweetness and high acidity of an off-dry Riesling can counterbalance the curry’s heat and complement its flavors.
• Gewürztraminer: Known for its aromatic and slightly sweet profile, Gewürztraminer pairs well with spicy dishes, enhancing the curry’s complexity.
• Pinot Noir: A light-bodied red wine like Pinot Noir, with its fruity notes and low tannins, can complement the dish without overpowering it.

Nutritional Information (Per Serving):

• Calories: Approximately 411 kcal
• Protein: 19g
• Carbohydrates: 59g
  • Sugars: Data not specified

• Fat: 11g
  • Saturated Fat: 7g

• Cholesterol: 35mg
• Sodium: 788mg
• Fiber: 2g
• Potassium: 403mg

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

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