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Thai cuisine is a vibrant tapestry of flavors that captures the essence of Southeast Asia. Known for its delicate balance of sweet, salty, sour, and spicy notes, Thai dishes are celebrated worldwide for their complex profiles and fresh ingredients. Among the myriad of mouthwatering recipes, Spicy Thai Red Curry Chicken stands out as a quintessential dish that embodies the spirit of Thai cooking. This dish is not only quick to prepare but also boasts rich flavors and a stunning presentation that can impress any guest.

Thai Red Curry Chicken (30 Minute Meal)

Discover the vibrant world of Thai cuisine with this Spicy Thai Red Curry Chicken recipe! In just 30 minutes, you can whip up a delicious fusion of tender chicken, aromatic spices, and creamy coconut milk. Perfect for weeknight dinners and special occasions, this dish is a feast for the senses. Customize it with various vegetables and proteins to suit your taste. Get ready to impress your family and friends! #ThaiCurry #Cooking #Spicy #Recipe #DinnerIdeas #FoodLovers #EasyRecipes
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Ingredients
  

1 lb (450g) chicken breast, thinly sliced

1 cup coconut milk

2 tablespoons Thai red curry paste

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons fish sauce

1 tablespoon brown sugar

Fresh basil leaves, for garnish

Cooked jasmine rice, for serving

Lime wedges, for serving

Instructions
 

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

    Add Chicken: Add the sliced chicken and stir-fry for about 5 minutes until cooked through and golden. Remove the chicken and set aside.

      Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Sauté for 30 seconds until fragrant.

        Incorporate the Curry Paste: Add the Thai red curry paste and stir to combine with the garlic and ginger. Cook for an additional minute.

          Coconut Milk: Pour in the coconut milk, stirring to dissolve the curry paste. Bring the mixture to a gentle simmer.

            Add Vegetables: Add the sliced red bell pepper, broccoli florets, and snap peas to the skillet. Cook for about 5 minutes until the vegetables are tender yet crisp.

              Combine Ingredients: Return the cooked chicken to the pan and mix in the fish sauce and brown sugar. Simmer for another 3-5 minutes, allowing all flavors to meld together.

                Serve: Remove from heat. Serve the red curry chicken over jasmine rice, garnished with fresh basil leaves and lime wedges on the side for an extra burst of flavor.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4