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If you’re searching for a delicious, comforting meal that brings a taste of Thailand to your kitchen, look no further than Spicy Thai Chicken Curry with Coconut Cream Delight. This dish encapsulates everything that makes Thai cuisine so beloved around the world: vibrant flavors, aromatic spices, and a perfect balance of heat and sweetness. With its rich coconut cream base and a medley of fresh ingredients, this curry is sure to tantalize your taste buds and satisfy your cravings.

Thai Chicken Curry With Coconut Milk

Experience the vibrant flavors of Thailand with this Spicy Thai Chicken Curry with Coconut Cream Delight! This quick and easy dish combines tender chicken, aromatic spices, and creamy coconut milk to create a satisfying meal in under 30 minutes. Perfect for busy weeknights, it pairs beautifully with jasmine rice or noodles. Customize it to your taste and enjoy the rich cultural heritage of this beloved cuisine. #ThaiCurry #ComfortFood #QuickRecipes #HealthyEating #Foodie
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Ingredients
  

1 lb (450g) chicken breast, thinly sliced

1 can (400ml) coconut milk

2 tablespoons red curry paste

1 tablespoon vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup snap peas

2 tablespoons fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Salt and pepper, to taste

Instructions
 

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.

    Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

      Add the sliced chicken breast to the skillet and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

        Stir in the red curry paste and continue to cook for 2-3 minutes to allow the flavors to meld.

          Pour in the coconut milk and mix well to combine. Bring the mixture to a gentle simmer.

            Add the sliced red and green bell peppers and snap peas to the skillet. Let the curry simmer for another 5-10 minutes, or until the vegetables are slightly tender.

              Mix in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed.

                Remove from heat and let it rest for a few minutes. Serve hot, garnished with fresh cilantro over steamed jasmine rice or noodles.

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