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Thai cuisine is renowned for its intricate balance of flavors. It beautifully blends sweet, salty, sour, and spicy elements, creating a symphony of taste that is both comforting and exhilarating. The harmony of these flavors is what makes Thai dishes unique and beloved around the world. In Thai cooking, achieving this balance is an art form, and each ingredient plays a crucial role in composing the final dish.

Thai Chicken Curry With Coconut Milk

Experience the rich, aromatic flavors of Thailand with this easy Thai Chicken Curry recipe. Made with tender chicken thighs, creamy coconut milk, and vibrant vegetables, this dish is a perfect balance of sweet, salty, sour, and spicy. Whether it's a cozy dinner for two or a gathering with loved ones, this curry will transport your taste buds to Thailand. Dive into a culinary adventure and savor the deliciousness! #ThaiCuisine #ChickenCurry #CoconutMilk #Cooking #Foodie #RecipeIdeas #ComfortFood #GlobalFlavors
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Ingredients
  

1 lb (450g) boneless chicken thighs, 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 bell pepper (any color), sliced

1 cup green beans, trimmed

2 tablespoons fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh basil leaves, for garnish

Cooked jasmine rice, for serving

Instructions
 

Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

    Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Stir in the red curry paste, cooking for an additional minute to release the flavors.

        Add the chicken pieces to the skillet, coating them in the curry mixture. Cook for about 5 minutes until the chicken is no longer pink.

          Pour in the coconut milk and bring the mixture to a gentle simmer.

            Add the sliced bell pepper and green beans to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender and the chicken is cooked through.

              Stir in the fish sauce, brown sugar, and lime juice, adjusting the seasoning to your taste.

                Remove from heat and let it sit for a few minutes. Serve hot over cooked jasmine rice and garnish with fresh basil leaves.

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