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Thai Chicken Curry with Coconut Milk is a delectable dish that beautifully combines the rich flavors of coconut, fragrant spices, and tender chicken. This recipe not only offers a quick and easy way to enjoy a taste of Thailand but also provides a nutritious meal packed with protein and vegetables. The harmony of flavors, textures, and aromas makes this curry a favorite among home cooks seeking to replicate authentic Thai cuisine in their own kitchens. In this article, we will explore the origins of Thai curry, the health benefits of its ingredients, and offer a step-by-step guide to creating this delicious dish.

Thai Chicken Curry With Coconut Milk

Embark on a flavorful journey to Thailand with this delicious Thai Chicken Curry with Coconut Milk recipe! This dish combines tender chicken, vibrant vegetables, and the creamy richness of coconut milk, creating a wholesome meal that boasts both taste and nutrition. Easy to prepare and full of aromatic spices, it’s perfect for any weeknight dinner. Discover the origins, health benefits, and a step-by-step guide to bring authentic Thai flavors home. #ThaiCurry #CoconutMilk #HomeCooking #HealthyRecipes #ThaiCuisine #FamilyDinner
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Ingredients
  

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

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 inch piece of ginger, grated

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 tablespoon fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh basil leaves, for garnish

Cooked jasmine rice, for serving

Salt and pepper, to taste

Instructions
 

Prepare the Sauce: In a large pan or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Cook the Chicken: Add the bite-sized chicken pieces, season with salt and pepper, and cook until they are no longer pink, about 5-7 minutes.

      Add the Curry Paste: Stir in the red curry paste, mixing well to coat the chicken evenly. Let it cook for another 2 minutes to release the flavors.

        Incorporate Coconut Milk: Pour the coconut milk into the pan, stirring to combine. Bring the mixture to a simmer.

          Add Veggies: Toss in the sliced red bell pepper and snap peas. Allow the curry to simmer for about 10 minutes or until the vegetables are tender-crisp.

            Season the Curry: Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust the seasoning with additional salt or sugar if desired.

              Serve: Serve the Thai chicken curry hot over a bed of steamed jasmine rice. Garnish with fresh basil leaves for an aromatic finish.

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