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At the heart of Thai cuisine is a beautiful balance of flavors that creates an explosion of taste in every bite. The hallmark of Thai cooking is its ability to harmonize four primary tastes: sweet, salty, sour, and spicy. This balance is achieved through the thoughtful combination of ingredients, ensuring that no single flavor overpowers the others. For instance, the sweetness of coconut milk complements the heat from chili peppers, while the acidity of lime juice brightens the dish, making it a culinary masterpiece.

Thai Chicken Curry With Coconut Milk

Embark on a flavorful journey with our Thai Chicken Curry featuring rich coconut milk! This delightful dish combines tender chicken and vibrant vegetables with aromatic spices for a comforting meal that's easy to make. Discover the origins, health benefits, and a step-by-step guide to achieving the perfect curry. Impress your family and friends with this culinary masterpiece and celebrate the essence of Thai cuisine! #ThaiCurry #CoconutMilk #Foodie #CookingFromScratch #DeliciousRecipes #HomeCooking #ThaiCuisine
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Ingredients
  

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

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup snow peas or 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
 

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

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

      Stir in the red curry paste, mixing well to coat the onions, garlic, and ginger.

        Add the chicken pieces to the skillet, cooking until they’re no longer pink on the outside, about 5-7 minutes.

          Pour in the coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer.

            Add the sliced bell pepper and snow peas (or green beans) to the curry, cooking for another 5-6 minutes until the veggies are tender yet crisp.

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

                Remove from heat and garnish with fresh basil leaves.

                  Serve the Thai chicken curry hot over cooked jasmine rice.

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