THAI Red CURRY (Kængp̄hĕd Kị̀/Kûng -แกงเผ็ดไก่/เเกงเผ็ดกุ้ง)
Common throughout all of Southeast Asia, coconut based curries can practically cure whatever ails you on any given day.
Thai curry can be one of those intimidating, almost opaque (GET IT) recipes to really nail down, but is surprisingly simple once you have a good base for curry paste (that's where all the magic happens). Either the texture isn't right because your standard domestic coconut milks are too thin, or the spice doesn't quite have the punch of your go-to Thai place in town. The paste in this recipe is thankfully adjustable to your own preferences so you don't blow your face completely off. If you can't find the ingredients, most of these come available online in dehydrated forms that are acceptable.
This recipe is also a guide of sorts; feel free to add in or remove vegetables as you see fit. Quartered Thai eggplants, Kabocha squash (or any winter melon), red bell peppers, pineapple, they all work well in this stew. You can also serve this with shrimp or chicken, making it that much more versatile. However, do serve it alongside a ton of jasmine rice, and then die happy.