Thai Coconut Curry Chicken

Instructions

1. Prepare the Ingredients:
   • Begin by washing and slicing the red and yellow bell peppers into thin strips.
   • Slice the small onion finely.
   • Mince the garlic cloves and fresh ginger.
   • Cut the chicken breasts into bite-sized pieces, ensuring they are of uniform size for even cooking.
2. Heat the Oil:
   • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
   • Swirl the oil to coat the bottom of the pan evenly.
3. Sauté Aromatics:
   • Add the minced garlic and ginger to the hot oil.
   • Stir-fry for about 30 seconds to 1 minute until fragrant, being careful not to burn them.
4. Cook the Curry Paste:
   • Add 1 tablespoon of Thai red curry paste to the pan.
   • Stir continuously for another minute to release the flavors and aromas of the curry paste.
5. Add the Chicken:
   • Introduce the bite-sized chicken pieces to the pan.
   • Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not necessarily cooked through.
6. Add the Vegetables:
   • Add the sliced onion, red bell pepper, and yellow bell pepper to the pan.
   • Stir-fry for an additional 3-4 minutes until the vegetables begin to soften but still retain some crunch.
7. Pour in Coconut Milk:
   • Shake the can of coconut milk well before opening.
   • Pour the entire can into the skillet, stirring to combine it with the chicken, vegetables, and spices.
8. Season the Curry:
   • Add 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar to the mixture.
   • Stir thoroughly to ensure all the ingredients are well incorporated.
9. Simmer the Curry:
   • Bring the mixture to a gentle boil.
   • Reduce the heat to medium-low and let it simmer for about 10 minutes.
   • This allows the chicken to cook through and the flavors to meld together. The sauce should slightly thicken during this time.
10. Adjust Seasoning:
    • Taste the curry and adjust the seasoning according to your preference.
    • If you prefer more heat, add additional curry paste.
    • For a sweeter flavor, incorporate a bit more brown sugar.
    • Adjust the saltiness with extra fish sauce or soy sauce as needed.
11. Prepare for Serving:
    • Once the chicken is fully cooked and the sauce has reached your desired consistency, remove the pan from heat.
    • Sprinkle fresh basil or cilantro leaves over the curry for a burst of freshness.
12. Serve:
    • Serve the Thai Coconut Curry Chicken over steamed jasmine rice.
    • Offer lime wedges on the side for those who wish to add a zesty kick to their dish.

This Thai Coconut Curry Chicken is a delightful representation of traditional Thai flavors that are both comforting and invigorating. The combination of creamy coconut milk and spicy red curry paste creates a sauce that is rich and flavorful without being overwhelming. Fresh vegetables add color and texture, making this dish not only tasty but visually appealing. Garnished with fresh herbs and a squeeze of lime, each bite offers a complex yet balanced taste experience. Enjoy this dish as a satisfying meal that brings the exotic tastes of Thailand right to your home kitchen.

Tips:

• Vegetarian Option: Substitute chicken with tofu or a variety of mixed vegetables like zucchini, eggplant, and snap peas.
• Spice Level: Adjust the amount of red curry paste to control the heat. Remember that different brands may vary in spiciness.
• Extra Flavor: For added depth, consider adding a few kaffir lime leaves or a stalk of lemongrass during the simmering stage.

Enjoy your homemade Thai Coconut Curry Chicken!