Welcome to the Daily Recipes podcast, where we bring you delicious and easy-to-follow recipes every day. Today, we have a spicy and aromatic Thai curry that will transport your taste buds to the streets of Bangkok. Let's get started!

Ingredients:

• 1 pound (450g) boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon (15ml) vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon (15g) red curry paste
• 1 tablespoon (15g) yellow curry powder
• 1 can (14 oz/400ml) coconut milk
• 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) brown sugar
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup (150g) snap peas
• 1 lime, juiced
• Fresh cilantro, chopped
• Salt, to taste

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

2. Add the red curry paste and yellow curry powder to the skillet and stir until the onion and garlic are coated.

3. Add the chicken to the skillet and cook until browned on all sides, about 5 minutes.

4. Pour the coconut milk into the skillet and stir to combine.

5. Add the fish sauce, brown sugar, red and green bell peppers, and snap peas to the skillet.

6. Bring the mixture to a boil and then reduce the heat to low. Let the curry simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

7. Add the lime juice and chopped cilantro to the skillet and stir to combine.

8. Season the curry with salt to taste.

9. Serve hot over steamed rice and enjoy the flavors of Thailand.

That's it for today's recipe, we hope you enjoyed it! If you have any feedback or would like to share your experience with this Spiced Thai Curry recipe, please feel free to leave a review or message us on our website. Thanks for listening to Daily Recipes, see you next time!

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