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Welcome to the vibrant world of Thai cuisine, where culinary traditions are steeped in rich history and an array of bold flavors. Among the many delightful offerings, Thai Red Curry Chicken stands out as a favorite dish for many food lovers. This dish is a beautiful amalgamation of heat, sweetness, and creaminess, thanks to its unique blend of spices and ingredients. The red curry is not just a meal; it's an experience that transports you to the bustling streets of Thailand with every bite.

Thai Red Curry with Chicken

Dive into the flavorful world of Thai cuisine with this delicious Thai Red Curry Chicken Delight! This dish masterfully blends creamy coconut milk with aromatic red curry paste, tender chicken, and colorful veggies, creating a comforting yet exciting meal. Perfect for weeknight dinners or gatherings, it's easy to prepare and sure to impress. Spice it up to your taste and discover the joy of cooking Thai! #ThaiCuisine #RedCurry #HomeCooking #Foodie #DeliciousMeals #CurryLove
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Ingredients
  

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

2 tablespoons red curry paste

1 can (400ml) coconut milk

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 zucchini, sliced

1 cup broccoli florets

2 tablespoons fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh basil leaves, for garnish

Cooked jasmine rice, for serving

Instructions
 

Preparation of the Ingredients: Begin by chopping all the vegetables and slicing the chicken thighs into bite-sized pieces. Gather all ingredients for easy access.

    Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced chicken and cook until it’s browned and fully cooked (about 5-7 minutes). Remove the chicken from the skillet and set aside.

      Sauté Red Curry Paste: In the same skillet, add the red curry paste. Stir it continuously for about 1 minute until fragrant.

        Add Coconut Milk: Pour in the coconut milk and stir to combine with the curry paste. Bring to a simmer over medium heat.

          Combine Ingredients: Add the cooked chicken back to the skillet. Then add the sliced bell pepper, zucchini, and broccoli. Mix everything together.

            Season the Curry: Stir in the fish sauce, brown sugar, and lime juice. Allow the mixture to simmer for 10-15 minutes, or until the vegetables are tender and the flavors meld together.

              Final Touch: Taste the curry and adjust the seasoning if necessary, adding more fish sauce or lime juice to your preference.

                Serve: Remove from heat and garnish with fresh basil leaves. Serve hot over cooked jasmine rice.

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