Traditional Thai-Style Coconut Curry with Chicken and Vegetables
This traditional Thai-Style Coconut Curry is a delightful dish that harmonizes the exotic flavors of Thailand. With tender chicken pieces, a medley of vegetables, and creamy coconut milk, this dish provides a rich and fragrant experience that’s sure to excite your taste buds. Perfect for a comforting meal, it combines the sweetness of coconut milk with the subtle heat of Thai spices.
Ingredients:
– 2 tablespoons vegetable oil
– 1 pound chicken breast, cut into bite-sized pieces
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon ginger, minced
– 2 tablespoons Thai red curry paste
– 1 can (400ml) coconut milk
– 1 cup chicken broth
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 carrot, julienned
– 1 cup snow peas
– 2 tablespoons fish sauce
– 2 teaspoons brown sugar
– 1 tablespoon lime juice
– Fresh cilantro, chopped (for garnish)
– Cooked jasmine rice (for serving)
Instructions:
1. **Heat the oil** in a large pot or Dutch oven over medium-high heat.
2. **Add the chicken** pieces and cook until they are no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. **In the same pot, sauté the onion** for about 3 minutes until it starts to soften. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. **Stir in the Thai red curry paste** and cook for 1-2 minutes.
5. **Pour in the coconut milk** and chicken broth. Bring the mixture to a simmer.
6. **Return the chicken** to the pot, followed by the bell pepper, zucchini, carrot, and snow peas. Simmer for about 10 minutes, until the vegetables are tender and the chicken is cooked through.
7. **Add the fish sauce**, brown sugar, and lime juice, stirring well to combine. Adjust the seasoning with more fish sauce or sugar if needed.
8. Garnish with fresh chopped cilantro, and **serve hot over jasmine rice**.
Enjoy this delicious and aromatic Thai-Style Coconut Curry as it transports you straight to the heart of Thailand with every bite!
The source of the article is from the blog queerfeed.com.br