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Thai cuisine is renowned for its vibrant flavors and harmonious balance of sweet, sour, salty, and spicy elements. Each dish tells a story, reflecting the rich culture and traditions of Thailand. Among the many delightful offerings, Spicy Thai Red Curry Chicken stands out as a comforting and satisfying meal that warms the soul. This dish encapsulates the essence of Thai cooking, showcasing the art of blending fresh ingredients with aromatic spices to create a symphony of flavors that tantalize the palate.

Thai Red Curry Chicken (30 Minute Meal)

Embark on a flavorful journey with this Spicy Thai Red Curry Chicken recipe! Discover the vibrant balance of sweet, sour, and spicy flavors that Thai cuisine is known for. Using tender chicken thighs, aromatic red curry paste, creamy coconut milk, and fresh vegetables, this dish offers comfort and satisfaction in every bite. Perfect for any occasion, it'll surely become a beloved favorite in your home. Get cooking and share a taste of Thailand! #ThaiCuisine #RedCurry #HomeCooking #SpicyChicken #Foodie #RecipeIdeas #CulinaryAdventure
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced

2 tablespoons red curry paste

1 can (400ml) coconut milk

1 cup chicken broth

1 tablespoon fish sauce

1 tablespoon brown sugar

1 bell pepper (red or yellow), sliced

1 cup baby spinach

2 tablespoons vegetable oil

3 cloves garlic, minced

1-inch piece ginger, grated

Fresh basil leaves, for garnish

Lime wedges, for serving

Jasmine rice, for serving

Instructions
 

Cook the Rice: Begin cooking the jasmine rice according to package instructions to ensure it’s ready when your curry is done.

    Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.

      Add Chicken: Increase the heat to medium-high and add the sliced chicken thighs to the skillet. Cook for about 5-7 minutes until the chicken is browned on all sides.

        Incorporate the Curry Paste: Stir in the red curry paste, mixing it thoroughly with the chicken. Cook for an additional 1-2 minutes until aromatic.

          Pour in the Liquids: Add the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine all ingredients.

            Simmer: Bring the mixture to a simmer and reduce the heat to medium for about 10 minutes, allowing the flavors to meld and the chicken to cook through.

              Add Veggies: Stir in the sliced bell pepper and baby spinach. Continue to cook for another 3-5 minutes until the vegetables are tender.

                Garnish: Remove from heat and garnish with fresh basil leaves.

                  Serve: Serve the curry hot over a bed of jasmine rice with lime wedges on the side for squeezing over the dish.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4