We’ve always loved Malaysian and Thai cuisine, but finding halal options has been a challenge. It was actually Mr. Parveez who first introduced me to both. What I love most is how familiar the flavors feel—there’s a comforting connection between Indian food and these cuisines.
Thai food, for example, often uses peanuts, red chilies, and coconut milk or coconut cream as its base, creating a beautiful balance of spice, sweetness, and creaminess that reminds me of home, yet with its own distinct character.
Since we only consume seafood, we often miss out on many flavors from different cuisines. So, trying them at home becomes our only way to experience them—and honestly, I think it’s a blessing in disguise. It’s not just about learning to cook something new; it’s also a healthier way to eat.
When you cook at home, you choose fresh ingredients, you control what goes into your food, and you serve it right away. That freshness doesn’t just elevate the flavor—it adds real nutritional value too. Every bite feels cleaner, brighter, and more satisfying.
This curry is quite simple to make. I used store-bought Thai red curry paste—since I wasn’t too sure about balancing all the flavors on my first try, I didn’t want my experiment to stray too far from the authentic taste.
For the vegetables, I used bell peppers, onions, scallions, and garlic. You can always add baby corn or any other vegetables you like. That’s the beauty of Thai curries—there’s so much flexibility, and every combination brings a slightly different flavor and texture to the dish.
Serve it with some boiled Rice and enjoy it warm.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 2 tbsp Sesame Oil
- 4 tbsp olive oil
- 1 No. Yellow bell pepper sliced
- 1 No. Orange bell pepper sliced
- 1 tbsp garlic chopped
- 1 tbsp Ginger sliced or chopped
- 1 No. Onion Medium size, cut to cubes
- 1/2 cup Scallion chopped
- 4 No. Whole dry red chilies
- 1 Lb Chicken Breast cut to small pieces
- 1/4 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red chili powder
- 1/4 tsp white pepper powder
- 2 tbsp Red Thai curry paste
- Salt As per taste
- 1 cup coconut milk
- 2 cups Boiled Rice
Ingredients
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- The curry is mild and goes best with boiled Rice.
- The curry tastes best when made and served fresh. You can also use fish or Shrimp or even Mushrooms or Paneer or Tofu [if you are a vegetarian] as an option other than Chicken.
- Add 1 tbsp Olive Oil to a pan and saute the bell peppers. Take them out and put them aside.
- Add 1 tbsp Sesame oil and 1 tbsp Olive oil to a pan. Add the dry red chilies.
- Add the boneless chicken pieces
- Add a little salt, Red chili powder, Turmeric Powder, White pepper powder, and saute for 2 minutes.
- Add the Red Thai curry paste and mix well. Add a little water if needed, around 1/2 cup. Cook the chicken till it changes color. Take it out of the pan and put it aside.
- Add 1 tbsp Sesame Oil followed by chopped garlic and ginger. Saute for 2 minutes.
- Add the onions and saute till they turn transparent.
- Add the scallions.
- Add the bell peppers and chicken pieces.
- Add the coconut milk.
- Mix everything well.
- Cover and let it simmer on low heat for 7-10 minutes.
- Serve with boiled Rice.