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Thai cuisine has captivated the hearts and taste buds of food lovers around the world with its vibrant flavors, aromatic spices, and fresh ingredients. Known for its balance of sweet, sour, salty, and spicy elements, Thai cooking offers a culinary experience that is both comforting and exhilarating. Among the myriad of delicious dishes, one recipe stands out for its rich creaminess and bold flavors: Thai Coconut Chicken Curry Delight.

Thai Chicken Curry With Coconut Milk

Discover the rich flavors of Thai cuisine with our Thai Coconut Chicken Curry Delight! This easy-to-make dish combines succulent chicken, vibrant vegetables, and creamy coconut milk for a comforting yet exhilarating experience. Perfect for busy weeknights, you can prepare it in under 30 minutes. Explore the balance of sweet, sour, salty, and spicy elements that makes this curry a beloved favorite. Join the culinary journey! #ThaiCuisine #CoconutChickenCurry #EasyRecipes #ComfortFood #WeeknightDinner
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Ingredients
  

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

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 red bell pepper, sliced

1 cup broccoli florets

1 cup sugar snap peas

2 tablespoons fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

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

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the red curry paste to the skillet, stirring well to combine with the onion mixture. Cook for another 2 minutes until the paste is sizzling.

        Add the chicken pieces to the skillet, coating them with the curry paste mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.

          Pour in the coconut milk, stirring to combine with the chicken and curry paste. Bring to a gentle simmer.

            Add the sliced red bell pepper, broccoli florets, and sugar snap peas. Stir to combine and let everything simmer for 10-15 minutes, until the chicken is cooked through and the vegetables are tender.

              Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning if necessary.

                Serve the curry hot over jasmine rice, garnished with fresh cilantro.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4