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Thai cuisine is celebrated around the globe for its vibrant flavors and harmonious balance of spicy, sweet, sour, and salty elements. One dish that embodies this exquisite balance is the Spicy Thai Chicken Curry with Creamy Coconut Bliss. Known for its rich, aromatic profile, this curry has captured the hearts of food enthusiasts and home cooks alike. Whether enjoyed in a bustling street market in Bangkok or made in the comfort of your own kitchen, this dish promises an unforgettable culinary experience.

Thai Chicken Curry With Coconut Milk

Indulge in the vibrant flavors of Spicy Thai Chicken Curry with Creamy Coconut Bliss! This delicious dish balances spicy and creamy elements, featuring tender chicken, rich coconut milk, and colorful veggies. Perfect for a cozy night in or impressing guests, this recipe is both nutritious and delightful. Discover the essence of Thai cuisine in your kitchen! #ThaiCurry #SpicyChicken #CoconutMilk #HomeCooking #Foodie #DeliciousRecipes #HealthyEating #ComfortFood
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Ingredients
  

1 lb (450g) boneless chicken thighs, sliced

1 tablespoon vegetable oil

1 onion, finely chopped

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (400ml) coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

1 red bell pepper, sliced

1 cup green beans, trimmed

Juice of 1 lime

Fresh basil leaves, for garnish

Cooked jasmine rice, for serving

Instructions
 

Prep the Chicken: In a large bowl, marinate the sliced chicken thighs with a pinch of salt and pepper. Set aside.

    Make the Curry Base: Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion, and sauté until it turns translucent, about 3-4 minutes.

      Infuse Aromatics: Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.

        Add the Curry Paste: Add the red curry paste to the skillet, frying it in the oil for 2-3 minutes. This step enhances the flavor of the curry.

          Incorporate Coconut Milk: Gradually pour in the coconut milk, stirring well to combine it with the curry paste. Bring the mixture to a gentle simmer.

            Season the Sauce: Stir in the fish sauce and brown sugar. Taste and adjust seasoning as necessary.

              Cook the Chicken: Add the marinated chicken thighs to the sauce. Cover and cook on low heat for about 10 minutes or until the chicken is thoroughly cooked.

                Add Vegetables: Throw in the sliced red bell pepper and green beans; simmer for another 5 minutes until the veggies are tender-crisp.

                  Finish with Lime Juice: Remove the skillet from heat and stir in the lime juice for a zesty kick.

                    Garnish and Serve: Serve the curry hot over cooked jasmine rice, garnished with fresh basil leaves.

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