You may expect to see a Cantonese Chinese restaurant in almost every village in Belgium, but next to Chinese, you will find a handful of Thai restaurants here as well. We’re lucky to find two Thai restaurants serving very authentically yummy Thai delights near our home.
So here I am, showing my fancy over Thai food again. I admit, next to Italian, I adore Thai cuisine.
I love the strong aromatic, and oftentimes a spicy edge of Thai dishes. Interestingly, you can come to explore all of your taste senses – sour, sweet, salty, bitter, spicy – in even just a single Thai meal!
“What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole – sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal.” – McDang, Thai celebrity food expert, chef and writer
This another Thai curry recipe I am sharing is easily adaptable to serve for meat-lovers and vegetarians alike. For vegetarians, just simply replace chicken with tofu. As always, serve this curry with warm jasmine rice.
- 1 Tbs. vegetable oil
- 3 Tbs. red Thai curry paste
- 2 cups snap peas, trimmed and cut in half on the diagonal
- 2 large shallots, thinly sliced (about 1 cup)
- 1 medium red bell pepper, thinly sliced into 2-inch-long strips
- One 13.5- to 14-oz. can coconut milk
- 6 wild lime leaves (magrut or kaffir lime;optional)
- 1 Tbs. light brown sugar
- 1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces
- 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
- 2 Tbs. fish sauce, more to taste
- 1 Tbs. plus 1 tsp. fresh lime juice
- Kosher salt
- Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.
- Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
- Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.
- Variations To serve 1 vegetarian and 3 meat-lovers: After stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the cury mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4-inch cubes, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in 2 tsp. soy sauce, 1/4 cup of the basil, and 1 tsp. of the lime juice. With the remaining curry mixture in the 3-quart saucepan, finish the master recipe above to serve the 3 meat lovers, reducing the amount of chicken to 12 oz.