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Thai cuisine is celebrated around the world for its vibrant flavors, aromatic herbs, and diverse ingredients. A culinary tapestry woven with influences from neighboring countries and its own rich traditions, Thai food offers an unforgettable experience with every bite. Among the plethora of dishes that define this captivating cuisine, Thai Green Curry Delight stands out as a quintessential representative, showcasing a harmonious blend of flavors that tantalize the palate.

Thai Green Curry with Chicken and Vegetables

Discover the vibrant flavors of Thai cuisine with this Thai Green Curry Delight recipe! This dish showcases a perfect blend of fresh ingredients like chicken, vegetables, and aromatic herbs, all enveloped in a creamy coconut milk base. It's not just a meal; it's an experience of flavor balance and cultural heritage. Perfect for family gatherings or cozy nights in, this curry is sure to impress! #ThaiCurry #GreenCurry #ThaiCuisine #ComfortFood #Recipe #CookingAtHome #Foodie #Delicious
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Ingredients
  

1 lb (450g) chicken breast, thinly sliced

2 tablespoons green curry paste

1 can (400ml) coconut milk

1 cup (240ml) chicken broth

1 cup (150g) bell peppers, sliced (red and yellow)

1 cup (100g) zucchini, sliced

1 cup (150g) snap peas

1 tablespoon fish sauce

2 teaspoons brown sugar

1 tablespoon lime juice

4 kaffir lime leaves, torn

Fresh basil leaves for garnish

Cooked jasmine rice for serving

2 tablespoons vegetable oil

Instructions
 

Prepare the Ingredients: Gather and slice all vegetables and chicken. Rinse the basil leaves and set aside.

    Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and sauté until it's no longer pink, about 5-7 minutes.

      Add Curry Paste: Add the green curry paste to the chicken and stir well to incorporate, cooking for an additional 2-3 minutes until fragrant.

        Incorporate Coconut Milk: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

          Add Vegetables: Add the bell peppers, zucchini, snap peas, and torn kaffir lime leaves. Stir well and cook for about 5-7 minutes until the vegetables are tender yet crisp.

            Season the Curry: Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste, adding more fish sauce or lime juice if desired.

              Serve: Remove from heat and let sit for a few minutes. Serve the curry hot over jasmine rice and garnish with fresh basil leaves.

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