Red(ish) Thai Chicken Curry

One of the best aspects of eating out is getting inspiration for dishes that we want to recreate (and maybe improve upon!) at home. Nathan and I have a great little Thai place around the corner from our apartment that has delicious curries and basil dishes that are worth using for inspiration. The great thing about recreating favorite dishes at home is that we can then tweak them according to the stipulations of our highly refined palates. The following curry recipe is a restaurant recreation success! Try it and you’ll feel like you’re eating at a four star Thai restaurant. Now if I could just get Nathan to refill my water glass every 23 seconds like a waiter in a Thai restaurant does…

Katryn’s Wine Pairing: Barton and Guestier Rosé D’Anjou 2007
Rating: 9 out of 10

Most people recommend serving a medium-bodied white wine with low acidity, or a rosé served ice cold with a curry dish like this. Anything with a more full flavor (i.e. red wine) will blend with or overpower the flavors that you want to shine through.  The rosé we picked complimented the curry perfectly as the cool and fruity flavors quenched the spiciness of the dish. Rosé wine is not a drink we typically enjoy by itself.  However,  it surprised us by being the perfect wine for the meal.

Nathan’s Beer Pairing: Singha Premium Lager, Boon Rawd Brewery
Rating: 8 out of 10

Singha beer was the first to be brewed in Thailand in the 1930s and after Thailand became a tourist attraction in the 1970’s, was exported around the world.  Singha is an example of a beer that compliments its cultural cuisine perfectly.  Fairly light with a slight crisp and just a touch of maltiness to make it go down smoothly.  This beer is prefect to take the bite away from spicy Thai dishes.  Not the best beer in the world on its own but it gets points for being perfect with our curry.

Thai Red(ish) Chicken Curry Recipe


1 1/2 Tbs. vegetable oil
3/4 of a medium size onion (or 1 small onion), finely chopped
1 – 3 tsp. Thai red curry paste (depending on how spicy you like it!)
3 cloves garlic, finely chopped
1 cup light coconut milk
1 cup chicken stock
2 Tbs. fish sauce
1 Tbs. brown sugar
1/2 tsp. salt
1/4 – 1/2 tsp. ground cayenne pepper (depending on how spicy you like it!)
1 tsp. freshly grated ginger
1 large carrot, julienned
1 red pepper, julienned
Asian snow peas, about 1 1/2- 2 cups
1 cup white rice
12 oz uncooked skinless chicken breast filets-cut into bite-sized pieces
1 Tbs. cornstarch mixed to a paste with 1 Tbs. water
2 Tbs. fresh lemon juice
4 large fresh basil leaves-finely sliced


Heat the oil in a large saucepan over medium heat and cook the onion for 5 minutes, stirring occasionally.  Add the curry paste (3 tbs. made our curry nice and mild) and garlic and cook while stirring for a minute. Add the coconut milk, chicken stock, fish sauce, sugar, salt, and cayenne pepper, then bring to a boil.  Add the red pepper, carrot, and snow peas and cover with a lid, then reduce the heat to medium and simmer for about 10-12 minutes. While the curry simmers, cook the rice. Add the chicken to the curry and simmer, covered, for another 8 minutes.  Add the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil.

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