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Thai cuisine is celebrated for its vibrant flavors, aromatic herbs, and the harmonious blend of sweet, salty, sour, and spicy elements. Each dish tells a story, reflecting the rich cultural heritage and culinary traditions of Thailand. Among the myriad of Thai recipes, one stands out for its ease and robust flavor: the Zesty Thai Red Curry Chicken Delight. This dish encapsulates the essence of Thai cooking, featuring a perfect balance of spices and textures that will transport your taste buds straight to the bustling streets of Bangkok.

Thai Red Curry with Chicken

Discover the vibrant flavors of Thailand with this Zesty Thai Red Curry Chicken Delight! This easy-to-make recipe combines tender chicken thighs, aromatic Thai red curry paste, creamy coconut milk, and colorful vegetables, all cooked to perfection in just 30 minutes. Ideal for busy weeknights, this dish offers a perfect balance of sweet, salty, spicy, and sour. Bring the taste of Bangkok to your table tonight! #ThaiCooking #CurryRecipe #EasyDinner #Foodie #CookingAtHome #HealthyEating
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Ingredients
  

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

2 tablespoons vegetable oil

1 onion, sliced

3 cloves garlic, minced

1-inch piece fresh ginger, grated

2-3 tablespoons Thai red curry paste (adjust based on your spice preference)

1 can (400ml) coconut milk

1 cup chicken broth

1 bell pepper, sliced (red or yellow for color)

1 cup snap peas or green beans

2 tablespoons fish sauce

1 tablespoon brown sugar

Fresh basil leaves for garnish

Lime wedges for serving

Cooked jasmine rice for serving

Instructions
 

Sauté Aromatics: In a large pot or a deep skillet, heat the vegetable oil over medium heat. Add the sliced onion and cook for about 3 minutes, until it becomes translucent. Add the minced garlic and grated ginger, sauté for an additional minute until fragrant.

    Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook for about 5-7 minutes, stirring frequently until the chicken is browned on all sides.

      Add Curry Paste: Stir in the Thai red curry paste, mixing well to coat the chicken. Cook for another 2-3 minutes to deepen the flavors.

        Pour in Coconut Milk: Slowly pour in the coconut milk and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle simmer.

          Vegetables: Add the sliced bell pepper and snap peas (or green beans) to the pot. Cook for an additional 5-7 minutes or until the vegetables are tender but still crisp.

            Season: Stir in the fish sauce and brown sugar. Taste and adjust seasoning if needed, adding more fish sauce for saltiness or brown sugar for sweetness.

              Garnish and Serve: Once the curry is cooked through, remove it from heat. Serve the Thai red curry over a bed of jasmine rice and garnish with fresh basil leaves and lime wedges on the side.

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