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The secret to any great dish lies in its ingredients, and Thai Chicken Curry is no exception. Each component plays a crucial role in creating the unique flavor profile that this dish is known for. Let’s explore the essential ingredients that come together to create this mouthwatering curry.

Thai Chicken Curry With Coconut Milk

Bring the flavors of Thailand to your kitchen with this delicious Thai Chicken Curry with Coconut Milk recipe! This dish offers a delightful blend of creamy coconut, vibrant vegetables, and aromatic spices, creating a well-balanced meal that's comforting and satisfying. Perfect for weeknight dinners or gatherings, this recipe is easy to follow and guarantees a restaurant-quality experience at home. Explore the beauty of Thai cuisine today! #ThaiCuisine #ChickenCurry #CoconutMilk #ComfortFood #EasyRecipes #CookingAtHome #Foodie #DeliciousMeals
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon vegetable oil

1 cup chicken broth

3 cups mixed vegetables (bell peppers, zucchini, and carrots)

1 tablespoon fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh basil leaves, for garnish

Cooked jasmine rice, for serving

Instructions
 

Sauté the Curry Paste: In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and sauté for about 1-2 minutes until aromatic.

    Cook the Chicken: Add the chicken pieces to the skillet, stirring to coat them in the curry paste. Cook for about 5-7 minutes until the chicken is browned on all sides.

      Add Coconut Milk: Pour in the coconut milk and chicken broth. Stir well to combine and bring to a gentle simmer.

        Incorporate Vegetables: Add the mixed vegetables to the curry. Simmer for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

          Season: Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as necessary.

            Serve: Serve the curry hot over cooked jasmine rice and garnish with fresh basil leaves.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4