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Thai cuisine has captivated the taste buds of food lovers across the globe, known for its vibrant flavors, aromatic herbs, and the perfect balance of sweet, sour, salty, and spicy elements. Among the myriad of dishes that showcase the essence of Thai cooking, Thai Green Curry Delight stands out as a particularly aromatic and flavorful option. This dish not only embodies the complexity of Thai gastronomy but also offers a delightful experience that can transport your senses straight to the heart of Thailand.

Thai Green Curry with Chicken and Vegetables

Discover the delicious flavors of Thai Green Curry Delight with this easy-to-follow recipe! Bursting with aromatic herbs, creamy coconut milk, and fresh veggies, this dish offers a perfect balance of sweet, savory, and spicy elements. It's not only a treat for your taste buds but also a healthy option packed with nutrients. Perfect for dinner or any occasion. Try making your own vibrant Thai green curry at home today! #ThaiGreenCurry #ThaiCooking #HealthyRecipes #Foodie #CurryDelight #HomeCooking #EasyRecipes #FlavorfulMeals
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Ingredients
  

500g chicken breast, thinly sliced

1 tablespoon vegetable oil

2-3 tablespoons Thai green curry paste (adjust to taste)

400ml coconut milk

1 cup chicken broth

1 cup bell peppers, sliced (red and green)

1 cup zucchini, sliced into half-moons

1 cup snap peas

2-3 kaffir lime leaves, torn into pieces

1 tablespoon fish sauce

1 tablespoon brown sugar

Fresh Thai basil leaves, for garnish

Steamed jasmine rice, to serve

Lime wedges, for serving

Instructions
 

Prepare your vegetables and chicken: Slice the chicken into thin strips and prepare the bell peppers, zucchini, and snap peas.

    Heat the oil: In a large pot or wok, heat the vegetable oil over medium heat.

      Cook the curry paste: Add the Thai green curry paste to the pot and stir-fry for about 1-2 minutes until fragrant.

        Add chicken: Add the sliced chicken and cook until the chicken is no longer pink, about 3-4 minutes.

          Combine coconut milk and broth: Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste.

            Add vegetables: Stir in the bell peppers, zucchini, and snap peas. Bring the mixture to a gentle simmer.

              Flavor the curry: Add the torn kaffir lime leaves, fish sauce, and brown sugar. Let it simmer for about 10-15 minutes, or until the vegetables are tender and the chicken is fully cooked.

                Taste and adjust: Check the seasoning and adjust with additional fish sauce or sugar as needed.

                  Serve: Ladle the curry into bowls, garnish with fresh Thai basil leaves, and serve with steamed jasmine rice and lime wedges on the side.

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