For as long as I can remember, I have loved Thai food and, more specifically, the infamous dish: Red Thai Curry. I was always under the impression that I could only savor those flavors sitting on the floor with no shoes in Indian style in a quiet yet peaceful Thai restaurant with music almost silently playing in the background.
To be exact, I thought the only way to enjoy this perfect dish had to be at Bangkok Bangkok II in Coral Gables on Giralda Avenue. Leaving my car parked in the most ridiculous parking lot known to date right across the street from the Church of Christian Scientology and Tony's Pizza (maybe it's not Tony?). They made it SO good that nobody could top their recipe ever. Discouraged I left every time because I had just had the most epic meal of my life but had no idea how to recreate it in a healthy, make-it-yourself-at home-in-pajamas style.
Today is the day the Lord has made, let us rejoice in it.
Yes, yes I am using a bible verse to describe the beautiful day He made AND the fact that this particular day marks the day in history where I, chefNia, have created the most decadent Red Thai Curry anyone has ever tasted. It has loads of veggies and goodies all fresh from the market and a sprinkle on top of all the love I have had in my heart for Thai food all these years.
Are you ready for the recipe? I know you think you aren't but you really are. I decided this blog post would be short and sweet so that we can get straight to the point. With the type of picture I just teased you all with up there, it might just be impossible to get you to focus on anything I have to say except "Ingredients" and "Instructions". Can I get a drum roll please??? DRUM ROLL I present to you my Red Thai Curry. (Nia claps like a seal) Love you all but before I go and drop the killer recipe, I will leave you with one hysterical food photography blooper from today for you to all enjoy. C'mon get a good laugh in! AND, then eat this...
Red Thai Curry
A dish that everyone loves but no one knows how to make. Now, you can make your very own Red Thai Curry in the comfort of your kitchen by following this simple recipe.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Chop up all veggies, herbs and fruit. Mince garlic. Cube chicken.
In a large pot, boil 1 ½ cups of coconut milk. When bubbling, add red curry paste and arrowroot powder. Whisk. Add coconut sugar, basil, garlic, and chili.
Lightly grease a pan with coconut oil. Sauté red pepper and shallot. When browned, add to the pot. Sauté pineapple until lightly grilled and add to the pot. Cook chicken for about 3-5 minutes and add to the pot.
Stir everything together in the pot while adding the potato noodles. Add the remainder of your coconut milk. Lower the temperature. Cover with lid. Cook for 10 minutes.
Remove lid. Add chives. Stir.
* The arrowroot starch is used as a thickener in this recipe. If this ingredient is unavailable to you, it may be omitted without affecting the expected flavor of this dish.