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To make your Easy Thai Chicken Curry, gather these key items: - 1 lb (450g) chicken breast, cut into bite-sized pieces - 1 tablespoon coconut oil - 1 onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon brown sugar - 1 cup bell peppers (mixed colors), sliced - 1 cup snap peas - Fresh cilantro, for garnish - Lime wedges, for serving - Cooked jasmine rice, for serving I love to add a few extras to my curry. Here are some great options: - Serve with naan bread for a twist. - Add sliced jalapeños for heat. - Top with roasted nuts for crunch. - Include steamed broccoli for more veggies. You can swap some ingredients if needed: - Use chicken thighs for more flavor. - Replace coconut milk with almond milk for a lighter dish. - Try tofu or chickpeas for a vegan version. - If you lack red curry paste, use yellow curry paste instead. For the full recipe, check out the detailed steps to guide you through the cooking process. Start by gathering all your ingredients. You want to have everything ready. Here’s what you need: - 1 lb (450g) chicken breast, cut into bite-sized pieces - 1 tablespoon coconut oil - 1 onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon brown sugar - 1 cup bell peppers (mixed colors), sliced - 1 cup snap peas - Fresh cilantro, for garnish - Lime wedges, for serving - Cooked jasmine rice, for serving Wash and chop your veggies first. Having a clean space helps you focus. Heat coconut oil in a large pot over medium-high heat. Add chopped onion and cook until soft, about 3-4 minutes. Next, stir in minced garlic and grated ginger. Cook for 1 minute until you smell their great aroma. Now, add the red curry paste and stir for 1-2 minutes. This step is key to get the flavors out. Once ready, toss in the chicken pieces. Cook until they turn brown on all sides, about 5-6 minutes. Pour in the coconut milk and mix well. Add fish sauce and brown sugar, then let it simmer. Finally, add bell peppers and snap peas. Cook for another 5-7 minutes until the veggies soften and chicken fully cooks. Taste your curry. You may need more fish sauce or sugar to balance the flavors. After cooking, remove the pot from heat and let it cool slightly. Serve the curry over jasmine rice. Garnish with fresh cilantro and lime wedges on the side. Squeeze lime over your curry for a bright finish. This Easy Thai Chicken Curry is not just simple; it’s packed with flavor and looks great on your plate. For the full recipe, check out the complete guide. To boost flavors in your Easy Thai Chicken Curry, start with fresh ingredients. Always use fresh garlic and ginger for the best taste. You can also add a splash of lime juice for brightness. If you want more depth, try adding a bit of soy sauce or tamari. Don’t forget to taste as you cook. Adjust the salt or sweetness until it feels right. For tender chicken, cut it into small, even pieces. This helps it cook evenly. Sear the chicken on high heat first to lock in moisture. Avoid overcooking, as that makes it tough. Always check that chicken is cooked through by cutting into a piece. It should be white, not pink. Garnishing makes your dish look great. Use fresh cilantro on top for a pop of color. Squeeze lime wedges over the curry just before serving. This adds freshness and acidity. Serve it over jasmine rice for a beautiful contrast. Remember, a well-presented dish makes every meal feel special. For the full recipe, check out the Easy Thai Chicken Curry section. {{image_2}} You can easily change this chicken curry into a vegetarian or vegan dish. Simply swap the chicken for tofu or chickpeas. Use soy sauce instead of fish sauce for flavor. This keeps the dish rich and tasty without meat. You can also add more veggies like mushrooms or carrots for extra texture and color. Want more heat? Add sliced fresh chilies or more red curry paste. If you prefer a milder dish, reduce the curry paste or use less chili. You can taste as you cook to find your perfect balance. Remember, everyone’s spice tolerance is different! Feel free to get creative with your ingredients. Use any vegetables you love, like zucchini, broccoli, or green beans. If you don't have coconut milk, almond milk or vegetable broth can work too. Don’t be afraid to mix and match. Cooking should be fun and reflect your taste! For the full recipe, check out the instructions above. After enjoying your Easy Thai Chicken Curry, it's smart to store any leftovers. First, let the curry cool down to room temperature. Then, transfer it to an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. When you are ready to enjoy your leftovers, reheating is simple. You can use the stove or microwave. For the stove, pour the curry into a pot. Heat it over medium heat, stirring occasionally until it's hot. For the microwave, place the curry in a microwave-safe bowl. Cover it loosely and heat for one minute. Stir and check if it’s hot. If not, heat for another 30 seconds. Freezing is a great option if you want to keep curry longer. To freeze, use freezer-safe bags or containers. Pour the cooled curry into the bags, leaving some space for it to expand. Seal tightly and label with the date. You can freeze it for up to three months. When you are ready to eat, thaw it overnight in the fridge. Then, reheat it using the instructions above. Enjoy your Easy Thai Chicken Curry any time! Easy Thai Chicken Curry lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. If you want to enjoy it later, you can freeze it. It will last up to 3 months in the freezer. Yes, you can use a slow cooker for this recipe. Just follow the steps, but add the ingredients into the slow cooker instead of a pot. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method makes the chicken very tender. Thai Chicken Curry pairs well with a few sides. Here are some great options: - Jasmine rice - Steamed vegetables - Naan or flatbread - Cucumber salad These sides will balance the curry's rich flavors and make your meal complete. For the full recipe, check out the recipe section above. This blog post covered all you need to know about making Easy Thai Chicken Curry. We discussed the key ingredients, cooking steps, tasty tips, and variations. You also learned how to store and reheat leftovers. Thai cuisine can be fun and simple. With a few swaps, you can make it your own. Dive into this dish with your twist and enjoy the flavors your way. You will impress your friends and family!

Easy Thai Chicken Curry

Discover a delightful Easy Thai Chicken Curry recipe that’s perfect for any weeknight dinner! With tender chicken, vibrant bell peppers, and creamy coconut milk, this dish is a flavor explosion. In just 30 minutes, you can whip up a meal that impresses family and friends. Don’t miss out on this delicious recipe—click through to explore the full ingredients and instructions for a satisfying homemade Thai experience!
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Ingredients
  

1 lb (450g) chicken breast, cut into bite-sized pieces

1 tablespoon coconut oil

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons red curry paste

1 can (14 oz) coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon brown sugar

1 cup bell peppers (mixed colors), sliced

1 cup snap peas

Fresh cilantro, for garnish

Lime wedges, for serving

Cooked jasmine rice, for serving

Instructions
 

In a large pot or wok, heat the coconut oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

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

      Add the red curry paste, stirring for about 1-2 minutes to release its flavors.

        Add the chicken pieces to the pot, cooking until they are browned on all sides, approximately 5-6 minutes.

          Pour in the coconut milk, stirring to combine. Then add the fish sauce and brown sugar. Bring the mixture to a gentle simmer.

            Add the sliced bell peppers and snap peas, cooking for another 5-7 minutes until the vegetables are tender and the chicken is cooked through.

              Taste the curry and adjust seasoning, adding more fish sauce or sugar if necessary.

                Remove from heat and let it cool slightly before serving.

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

                    - Presentation Tips: Serve the curry over a bed of jasmine rice, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.