Ingredients and Weight: - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces - 1 tbsp vegetable oil - 1 1/2 tbsp Thai yellow curry paste - 1 can (13.5 oz) coconut milk - 1 cup chicken broth - 1/2 cup diced red bell pepper - 1/2 cup diced green bell pepper - 1/4 cup diced onion - 1 tbsp minced fresh cilantro - Salt and pepper to taste
Preparation Time: 15 minutes Cooking Time: 30 minutes Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Heat the vegetable oil in a large saucepan or Dutch oven over medium heat. 2. Add the chicken and cook until browned on all sides, about 5 minutes. 3. Add the curry paste and cook for 1 minute until fragrant. 4. Gradually whisk in the coconut milk and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes. 5. Add the bell peppers and onion. Simmer for 10 minutes more, or until the vegetables are tender. 6. Stir in the cilantro. Season with salt and pepper to taste.
Nutritional Information: - Calories: 320 per serving - Protein: 25g - Fat: 18g - Carbohydrates: 20g
Dish Characteristics: - Creamy, flavorful, and aromatic - Perfect balance of sweet, sour, and spicy flavors - Tender chicken and crisp-tender vegetables - Ideal for a cozy and comforting meal
User Comments: - "This curry dish is absolutely delicious! The perfect combination of flavors and textures." - "Easy to make and incredibly flavorful. The whole family loved it." - "The chicken was so tender and juicy. Will definitely make this again!" - "I love the vibrant colors and the aromatic scent." - "A great way to experience Thai cuisine without having to go out."
Special Precautions and Tips: - Use high-quality curry paste for the best flavor. - Adjust the amount of heat by using more or less curry paste. - Serve with jasmine rice or noodles. - Garnish with additional cilantro or chopped peanuts for extra flavor.