Spicy Harmony: Thai Red Curry with Chicken

Ingredients

• 1 lb chicken breast, thinly sliced
• 14 oz coconut milk
• 2.5 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 cup chicken broth
• 1 unit red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 cup broccoli florets
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp lime juice
• 1 Prise fresh basil leaves, for garnish
• 1 unit Jasmine rice or noodles, for serving

Instructions

1. Prepare Ingredients: Gather all ingredients and slice the chicken and vegetables as indicated.
2. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat.
3. Cook the Chicken: Add the sliced chicken to the pan and cook until it's lightly browned, about 5-7 minutes. Stir frequently to ensure even cooking.
4. Add Curry Paste: Once the chicken is cooked, add the red curry paste to the pan, stirring well to coat the chicken evenly. Cook for an additional 2 minutes to enhance the flavors.
5. Incorporate Coconut Milk: Slowly pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
6. Add Vegetables: Add the sliced red bell pepper, green beans, and broccoli florets to the pan. Cook for another 5-7 minutes, or until the vegetables are tender yet crisp.
7. Flavor It Up: Stir in the fish sauce, brown sugar, and lime juice. Allow the curry to simmer for another 2 minutes to meld all flavors together.
8. Serve: Serve the Thai red curry over jasmine rice or noodles. Garnish with fresh basil leaves for an aromatic finish.