Gai Pad Prik Gaeng (Thai Red Curry Chicken)

Ingredients

• Cooking oil (2 tablespoons)
• Red curry paste (2-3 tablespoons (adjust based on spice preference))
• Chicken breast (1 lb, sliced into thin strips)
• Coconut milk (1 can (13.5 oz))
• Bell peppers (1 cup, sliced (use a mix of colors for visual appeal))
• Onion (1 medium, sliced)
• Carrots (1 cup, julienned)
• Green beans (1 cup, trimmed and cut into 2-inch pieces)
• Fish sauce (2 tablespoons)
• Sugar (1 tablespoon)
• Thai basil leaves (1/2 cup, fresh)

Instructions

1. Heat the cooking oil in a wok or large skillet over medium heat.
2. Add the red curry paste and stir-fry for 1-2 minutes until fragrant, ensuring the oil absorbs the essence of the spices.
3. Add the sliced chicken breast to the wok and cook, stirring frequently, until the chicken is no longer pink, about 5-6 minutes.
4. Pour in the coconut milk and stir well to combine with the chicken and curry paste, creating a luscious sauce.
5. Add the bell peppers, onion, carrots, and green beans to the skillet. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
6. Season with fish sauce and sugar, stirring well to coat both the chicken and vegetables with the savory sauce.
7. Toss in the fresh Thai basil leaves and stir-fry for an additional minute until the basil is wilted and fragrant.
8. Remove from heat and serve hot over steamed jasmine rice for the perfect balance.