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Thai cuisine stands out for its harmonious blend of flavors, vibrant colors, and aromatic spices that create unforgettable culinary experiences. Among the many treasures it offers, the Quick & Zesty Thai Red Curry Chicken shines brightly. This dish embodies the essence of Thai cooking with its perfect balance of heat, sweetness, and creaminess, making it an ideal choice for weeknight dinners when you crave something both satisfying and exhilarating.

Thai Red Curry Chicken (30 Minute Meal)

Discover the vibrant flavors of Thailand with this Quick & Zesty Thai Red Curry Chicken recipe! Enjoy tender chicken simmered in a rich coconut sauce, balanced perfectly with fresh vegetables and aromatic spices. Ideal for weeknight dinners, this dish is a feast for both the eyes and the palate. Dive into a culinary journey that celebrates the essence of Thai cooking. Try it tonight! #ThaiCurry #QuickRecipes #DinnerIdeas #Foodie #CulinaryJourney #CookingAtHome
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Ingredients
  

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

2 tablespoons red curry paste

1 can (14 oz) coconut milk

1 tablespoon vegetable oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

2 tablespoons fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh basil leaves for garnish

Cooked jasmine rice, for serving

Instructions
 

Prep Your Ingredients: Begin by cutting the chicken into bite-sized pieces, slicing the onion, bell pepper, and prepping the broccoli florets.

    Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and minced garlic, sautéing until fragrant and onions are translucent (about 3 minutes).

      Cook Chicken: Add the chicken pieces to the skillet. Stir-fry for about 5-7 minutes until the chicken is browned and cooked through.

        Combine with Curry Paste: Stir in the red curry paste, cooking for another 2 minutes until meat is well-coated and the curry is fragrant.

          Add Coconut Milk: Pour in the coconut milk, mixing vigorously to combine the curry paste evenly. Bring it to a gentle simmer.

            Mix in Vegetables: Add the sliced red bell pepper and broccoli florets to the skillet. Let it simmer for 5-6 minutes, or until the vegetables are tender yet still crisp.

              Season the Curry: Stir in the fish sauce, brown sugar, and lime juice, ensuring everything is well intertwined. Adjust seasoning as needed.

                Serve: Serve the Thai red curry chicken over a bed of fluffy jasmine rice and garnish with fresh basil leaves for an aromatic touch.

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