Thai Curry Chicken with Coconut Milk

This dish is a dive into the intense and vibrant flavors of Thai cuisine.The Thai curry, known for its balance between spicy, candy and acid, uses a variety of herbs and spices that are essential for creating a deeply aromatic and tasty dish.In this recipe, we will prepare a Thai Coconut Chicken Curry, ideal to impress at a special dinner or simply to delight in the flavors of Asia.

** Ingredients **:

- 500g of chicken breast, cut into cubes
- 400 ml of coconut milk
- 2 tablespoons of vegetable oil
- 2 tablespoons of Thai red curry paste
- 1 large, sliced ​​purple onion
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 150g of preserved bamboo, sliced
- 1 small eggplant, cut into cubes
- 100g of Pie
- 1 tablespoon of fish sauce (nam pla)
- 1 tablespoon of palm sugar (can replace with brown sugar)
- 1 lemon juice
- Thai basil leaves (or ordinary basil if not find)
- Salt to taste
- cooked jasmine rice, to serve

** Preparation mode **:

1. ** Prepare the ingredients **: Start by preparing all vegetables as described in the ingredients and cut chicken into diced uniform size to ensure equal cooking.

2. ** Fry the curry paste **: Heat the vegetable oil in a large pan over medium-high heat.Add the red curry folder and fry for about 1 minute or until you start releasing your aromas.This process is essential to develop the flavor of the dish.

3. ** Cook the chicken **: Add the chicken to the pan and fry until it starts to brown, making sure each piece is well wrapped by the curry folder.

4. ** Add the vegetables **: Put the onion, the peppers, the eggplant, and the bamboo in the pan.Cook, stirring often, until vegetables start to soften about 5 minutes.

5. ** Incorporate coconut milk **: Pour coconut milk over the mixture in the pan and bring to the boil.Reduce the heat and cook slowly for about 10 minutes.

6. ** Season the curry **: Add fish sauce, palm sugar and lemon juice.Mix well and prove, adjusting the seasoning with salt if necessary.

7. ** Finish with herbs **: Add crooked peas and basil leaves, cooking for another 3 to 5 minutes until the peas are soft but still crispy.

8. ** Serve **: Serve the hot curry along with cooked jasmine rice, decorating with some fresh basil leaves on top.

This dish is a true trip through Thailand flavors, with its multiple layers of taste and texture.It is ideal for an Asian -themed night or when you want to try something exotic and delicious.Enjoy!