Thai Red Curry is one of my absolute favorite meals. It super delicious and quick to put together with just few ingredients.
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About a year ago my coworkers and I were invited to Chateau Elan for a three course cooking class with one of their awesome chefs. Beforehand our team got to vote which recipes we wanted to try out. For our starter we chose crab cakes, Thai shrimp with coconut rice for the entree and crepes suzette to top it all off. All three courses were served with a glass (or a couple glass) of Chateau Elan wine paired perfectly with each recipe.
Funny story. The very last wine that was served with the crepes suzette was an amazing port. It hurt my heart when I could finish it. Little did I know my heart was going to get stompted on when I found it was a $150.00 bottle. As someone who does spend more that $30.00 on wine (at least until I hit the lotto), I seriously thought about going back up the stairs to finish it. But oh well...it shall stay forever in my memories.
As much as I loved it I passed it by in shop and went for the Chateau Elan Velvet Reserve and Cherokee White for me and the Cherokee Rosé for the ma-in-law (my wine lover in crime).
Soon I will share at the other two recipes with my own twist of course. But for today I'll be sharing a version of a Thai favorite inspired by the Chateau Elan recipe.
What You Ned For This Recipe
- Chicken
- Onions
- Pepers
- Garlic
- Red Curry Paste
- Broccoli
- Coconut Milk
- Brown Sugar
- Water
- Fish Sauce
- Cilantro or Basil
- Salt & Pepper
- Lime Wedges
How To Make Thai Red Curry Chicken
In my version I replace the shrimp with chicken. Shrimp is great for me but for for my hubby, who's allergic the shellfish. So in order to make it allergen free I use chicken instead. I also replace the green curry with red curry. Its just my personal favorite.
The best thing about this recipe is you can adapt it to your tastes and needs. This is the perfect dish to dump any veggies and meats leftover in your fridge. Of course don't forget a big bowl of rice to soak up all those flavors. My favs are jasmine and basmati.
Tips On How To Make This Recipe
- Full fat coconut milk works best. Light coconut milk contains more water thus it won't give you the creamy and flavorful as full coconut milk.
- If using shrimp in place of chicken, pork or beef, add the shrimp at towards the end of cooking until pink and cooke though.
- Don't forget the limes, fresh basil and/or cilantro. They really take the recipe to another level.
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