Delicious Thai Chicken Curry Recipe
🍛A classic Thai dish known for its bright tastes and fragrant spices is chicken curry. Soft chicken chunks are cooked in a rich coconut milk broth that has been flavored with kaffir lime leaves, galangal, and lemongrass to provide a lovely zest. A combination of veggies, including bell peppers, bamboo shoots, and Thai eggplants, adds a pleasing crunch and richness of flavor to the curry. The tanginess of fish sauce and the sweetness of palm sugar counterbalance the fiery sensation added by a well-balanced blend of red or green chili paste. It's a gastronomic symphony of sweet, spicy, and savory elements, garnished with fresh cilantro.
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Ingredients:- 💛 One-pound chicken breast, cut thinly
💛Two tsp red curry paste
💛One 14-oz can of coconut milk
💛One yellow bell pepper, cut thinly
💛 One finely sliced onion
💛One cup of blanched and sliced into small pieces green beans
💛Fish sauce, two tablespoons
💛One-third cup brown sugar
💛One tablespoon of vegetable oil
💛One tablespoon of lime juice
💛1/4 cup of newly picked Thai basil
💛prepared rice, to be served
- In a large skillet or wok, heat the vegetable oil over medium-high heat. When aromatic, add the red curry paste and cook for one to two minutes.
- After adding the sliced chicken breast to the skillet, heat it for five to six minutes, or until it is browned all over.
- Stir the coconut milk into the curry paste after adding it. Simmer the mixture for a while.
- To the skillet, add the green beans, onion, and sliced bell peppers. Cook the vegetables until they are soft, about 5 to 7 minutes.
- Add the lime juice, brown sugar, and fish sauce and stir. If needed, adjust the seasoning by tasting it.
- After taking the skillet off of the burner, add the fresh Thai basil leaves and mix.
- Over cooked rice, serve spicy Thai chicken curry.
Savor your mouthwatering curry of Thai chicken!
