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Thai cuisine is renowned for its vibrant flavors, bold spices, and harmonious balance of ingredients. With its ability to combine sweet, sour, salty, and spicy components in a single dish, it captivates the palate and offers a unique culinary experience. One of the standout dishes that encapsulates this essence is Thai Chicken Curry. This delightful dish is not just a meal; it's a celebration of the rich culinary heritage of Thailand.

Thai Chicken Curry With Coconut Milk

Explore the vibrant flavors of Thai cuisine with our delicious Thai Chicken Curry with Coconut Milk recipe! This easy-to-follow guide shows you how to create a creamy, aromatic dish loaded with tender chicken and fresh vegetables, all perfectly balanced with sweet and savory elements. Ideal for any cooking skill level, this curry is a must-try for those looking to impress at dinner. Bring the taste of Thailand to your kitchen today! #ThaiFood #CurryRecipe #CoconutMilk #Homemade #Yummy #FoodLovers #CookingAtHome #HealthyEats #EasyRecipes
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Ingredients
  

1 lb (450g) chicken breast, sliced into bite-sized pieces

1 can (14 oz) coconut milk

2 tablespoons red curry paste

2 tablespoons fish sauce

1 tablespoon brown sugar

1 tablespoon vegetable oil

1 medium onion, thinly sliced

4 cloves garlic, minced

1 thumb-sized piece of ginger, grated

1 cup bell peppers (mixed colors), sliced

1 cup snap peas or green beans, trimmed

1 cup baby spinach

Fresh basil leaves, for garnish

Lime wedges, for serving

Cooked jasmine rice, for serving

Instructions
 

In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the sliced chicken pieces to the skillet and stir-fry until they begin to turn golden brown, about 5-7 minutes.

        Once the chicken is browned, stir in the red curry paste, coating the chicken evenly and cooking for another 2 minutes.

          Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine all ingredients, bringing the mixture to a gentle simmer.

            Add the sliced bell peppers and snap peas (or green beans) to the curry and cook for another 5-7 minutes, allowing the vegetables to soften while keeping their crunch.

              Just before serving, stir in the baby spinach and cook until wilted, about 1-2 minutes.

                Taste the curry and adjust seasoning if necessary, adding more fish sauce or sugar to your liking.

                  Serve hot over jasmine rice, garnished with fresh basil leaves and lime wedges on the side.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4