This article is your guide to unlocking the secrets of authentic Thai flavors. We'll ditch the complicated ingredients and techniques and show you how to create flavorful Thai curries in your kitchen. Get ready to impress your taste buds with easy-to-follow recipes that will have you wondering why you ever ordered takeout!

Cut the vegetables into pieces: 1/3 red bell pepper, 3 Thai eggplants, and 150g green beans. Remove 25g of Thai basil from its stem. Prepare 10g of palm sugar. Tear three lime leaves to flavor the dish.

Ingredients:

•  Three chicken thighs and one chicken breast

- 400ml coconut milk

- 100g homemade curry paste or store-bought red curry paste

- 3 lime leaves

- 25g Thai basil

- 150g bamboo shoots

- 150g fresh or frozen green beans

- 3 Thai eggplants or 1/3 of a regular eggplant

- 1/3 red bell pepper

- 1/4 tsp salt

- 10g palm sugar or 1 tsp white sugar

- 3 tbsp fish sauce

<a href="https://www.anrdoezrs.net/click-101139181-15782506">Ashimary Hair</a>Get $10 off for $99<img src="https://www.lduhtrp.net/image-101139181-15782506" width="1" height="1" border="0"/>

Instructions:

1. Cut the chicken thighs and breasts into pieces. Use the bones to make broth by cutting them into pieces to release their flavor. Please place them in a small saucepan with 500ml water and 1/4 tsp salt. Heat over medium heat. Remove any foam that appears, then simmer for 15 minutes.

2. Finely chop the bamboo shoots and boil them for 10 minutes. Drain the bamboo shoots. Strain the broth that simmered for 15 minutes. Use 100g of homemade red curry paste or 1 tbsp of store-bought curry paste, depending on your desired level of spiciness.

3. Separate the coconut milk into two parts: the thick part and the clear part. Cut the vegetables into pieces: 1/3 red bell pepper, 3 Thai eggplants, and 150g green beans. Remove 25g of Thai basil from its stem. Prepare 10g of palm sugar. Tear three lime leaves to flavor the dish.

4. Add the coconut milk paste and red curry paste in a saucepan heated over medium heat. Stir occasionally for 10 minutes until red oil appears. This indicates that the flavors have been released.

5. Add the palm sugar and 3 tbsp of fish sauce. Stir for 2 minutes, then add the chicken and lime leaves. Mix for a minute.

6. Add 300ml of chicken broth and the clear part of the coconut milk to the curry. Mix and simmer for 3 minutes. If you prefer a slightly thinner curry, add the remaining broth.

7. Add the green beans and bamboo shoots. Mix and simmer for 2 minutes.

8. Add the Thai eggplants and simmer for 3 minutes. Add the bell pepper and Thai basil, mix, and simmer for 2 minutes.

9. It's ready! Serve with rice, and enjoy.