In the recent years, Thai Cuisine has become quite popular among the food lovers across the globe. Thai Cuisine is a deadly combination of delicious aroma, brilliant colors, and exotic spices especially the spicy, soupy Thai Curries. Thai cuisine is very much influenced by the Chinese, Malaya and Indian Cuisines. But natives of Thailand have skillfully adapted them as distinctly their own. Well said by the master of Thai Food David Thompson, “Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord, it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavors, but to a Thai that’s important, it’s the complexity they delight in.” The flavors in Thai Red Chicken Curry are bold and clean, not competing with each other to make an impression, instead creating a delicious symphony of savour.
We always stick to Homemade Thai red Curry Paste (see recipe here) to make the Thai Red Chicken Curry. The color, texture and taste of the curry prepared from freshly ground curry paste is much better than the one prepared with the store bought curry paste. Along with the chicken, a medley of seasonal vegetables can also be added in the Red Curry – mushrooms, baby corns, bell peppers, chopped into big chunks and simmered with the chicken in the curry. The heat of the bird’s eye chili is balanced by the coconut milk and kaffir lime leaves. A drizzle of lemon juice over the curry before serving it, also enhance the taste of it.
Learn how to make Thai Red Chicken Curry in few simple steps: