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Thai cuisine has captivated the palates of food enthusiasts around the world with its vibrant flavors, aromatic herbs, and balanced use of spices. Renowned for its intricate blends of sweet, salty, sour, and spicy notes, Thai food offers a culinary experience that is both exciting and comforting. Among the many dishes that exemplify this delightful cuisine, Spicy Thai Chicken Curry with Creamy Coconut Milk stands out as a fragrant, hearty meal that embodies the essence of Thai flavors.

Thai Chicken Curry With Coconut Milk

Discover the vibrant flavors of Thai cuisine with this Spicy Thai Chicken Curry featuring creamy coconut milk. This dish is a crowd-pleaser, blending rich coconut, aromatic spices, and fresh ingredients for a delightful meal. Easy to make and packed with nutrients, it's perfect for any occasion. Whether served with jasmine rice or noodles, this curry promises to impress. Get ready to embark on a flavorful journey! #ThaiCurry #SpicyChickenCurry #CoconutMilk #Foodie #HealthyEating #CookingAtHome
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Ingredients
  

1 lb (450g) chicken breast, sliced into thin strips

2 tablespoons red Thai curry paste

1 can (400ml) coconut milk

1 cup chicken broth

1 tablespoon fish sauce

1 tablespoon tamarind paste (optional)

1 tablespoon brown sugar

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup snap peas or green beans

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

Fresh basil or cilantro for garnish

Lime wedges for serving

Salt and pepper to taste

Instructions
 

Prepare the Chicken: In a large mixing bowl, season the chicken strips with salt and pepper. Set aside.

    Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion, cooking until translucent (about 2-3 minutes).

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

        Cook the Chicken: Raise the heat to medium-high and add the seasoned chicken to the skillet. Sauté until the chicken is no longer pink, about 5-7 minutes.

          Incorporate Curry Paste: Add the red Thai curry paste, stirring well to coat the chicken evenly. Cook for another 2 minutes, allowing the spices to meld.

            Pour in Coconut Milk: Gradually whisk in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.

              Season the Curry: Add the fish sauce, tamarind paste, and brown sugar, stirring well to combine. Taste and adjust seasoning with salt and pepper as needed.

                Add Vegetables: Stir in the sliced red bell pepper and snap peas (or green beans). Let the curry simmer for about 10 minutes until the vegetables are tender and the flavors meld.

                  Garnish and Serve: Remove from heat and garnish with fresh basil or cilantro. Serve hot with steamed jasmine rice or rice noodles, and lime wedges on the side for an extra zing.

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