Malaysian and Thai cuisines have always been favorites in our home, though finding halal options can sometimes be a challenge. It was actually Mr. Parveez who first introduced me to both. What I appreciate most about these cuisines is how familiar their flavors feel. There is a comforting connection between Indian food and many Southeast Asian dishes, where similar ingredients create layers of warmth and depth. Thai cuisine, for instance, often relies on ingredients such as peanuts, red chilies, and coconut milk or coconut cream, producing a beautiful balance of spice, sweetness, and richness—flavors that feel both comforting and intriguingly different at the same time.
Since we only consume seafood, we often miss out on experiencing certain dishes from various cuisines. Preparing them at home, therefore, becomes our way of exploring those flavors—and in many ways, it turns out to be a blessing in disguise. Not only does it allow us to experiment and learn new cooking styles, but it also offers a healthier approach to enjoying these dishes. Cooking at home means choosing fresh ingredients, controlling exactly what goes into the food, and serving it immediately. That freshness not only enhances the flavor but also adds genuine nutritional value, making every bite feel lighter, brighter, and more satisfying.
This particular curry is wonderfully simple to prepare. For convenience, I used a store-bought Thai red curry paste. Since it was my first time attempting this dish, I wanted to stay close to the authentic flavor profile rather than risk altering the balance of spices too much. For the vegetables, I included bell peppers, onions, scallions, and garlic, though the choice is quite flexible. Baby corn, snap peas, or other vegetables can easily be added. That is one of the joys of Thai curries—their versatility allows each cook to create a slightly different combination of flavors and textures with every preparation
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.