Thai Green Curry with Chicken

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 lb (450g) chicken breast, thinly sliced
• •2 tbsp green curry paste
• •1 can (400ml) coconut milk
• •1 cup chicken stock
• •1 cup jasmine rice
• •1 cup broccoli florets
• •1 red bell pepper, sliced
• •1 cup sugar snap peas
• •2 tbsp fish sauce
• •1 tbsp brown sugar
• •1 tbsp lime juice
• •Fresh basil leaves for garnish
• •1 tbsp vegetable oil
• •Salt to taste

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Cook it according to package instructions and set aside when done.

2. 2

   In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

3. 3

   Add the sliced chicken to the skillet and cook until it is no longer pink, about 5-7 minutes.

4. 4

   Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a simmer.

5. 5

   Add the broccoli, red bell pepper, and sugar snap peas, and cook for another 5 minutes until the vegetables are tender but still crisp.

6. 6

   Stir in the fish sauce, brown sugar, lime juice, and salt to taste. Simmer for an additional 2-3 minutes.

7. 7

   Serve the green curry over jasmine rice and garnish with fresh basil leaves. Enjoy!