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Thai cuisine is celebrated worldwide for its vibrant flavors, aromatic spices, and colorful presentations. It's a culinary tradition that balances sweet, sour, salty, and spicy elements, creating dishes that are not only pleasing to the palate but also visually appealing. Among the myriad of delightful Thai dishes, one stands out for its rich and harmonious blend of flavors: the Exquisite Thai Red Curry with Chicken. This dish is a true representation of the complexity of Thai cooking, showcasing the perfect marriage of spicy, sweet, and savory tastes that entice food lovers everywhere.

Thai Red Curry with Chicken

Discover the magic of Thai cuisine with this Exquisite Thai Red Curry with Chicken recipe! This dish combines tender chicken thighs, fragrant herbs, and a creamy coconut milk sauce infused with red curry paste, creating a perfect harmony of flavors. Serve it over fluffy jasmine rice and enjoy a culinary adventure right at home. Perfect for impressing family and friends! #ThaiCurry #RedCurry #AsianCuisine #CookingAtHome #Foodie #ComfortFood
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Ingredients
  

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

1 tablespoon vegetable oil

1 small onion, finely sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-3 tablespoons Thai red curry paste (adjust to taste)

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 tablespoon fish sauce

1 tablespoon brown sugar

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup green beans, trimmed and cut into 2-inch pieces

Juice of 1 lime

Fresh basil leaves for garnish

Cooked jasmine rice (for serving)

Instructions
 

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat.

    Sauté Aromatics: Add the sliced onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Cook the Chicken: Increase the heat to medium-high and add the chicken pieces to the skillet. Cook for 5-7 minutes until the chicken is no longer pink.

        Add Curry Paste: Stir in the Thai red curry paste and cook for 1-2 minutes, ensuring the chicken is well-coated with the paste.

          Pour in Coconut Milk: Add the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

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

              Add Vegetables: Incorporate the bell peppers and green beans. Cover and let the curry simmer for about 10 minutes, or until the vegetables are tender.

                Finish the Curry: Remove from heat and stir in the lime juice.

                  Serve: Ladle the curry into bowls and garnish with fresh basil leaves. Serve hot over cooked jasmine rice.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4