Easy Thai Green Curry with Chicken

Ingredients

• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken breast or thighs, sliced
• 2 tbsp green curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth
• 1 cup mixed vegetables (e.g., bell peppers, bamboo shoots, green beans)
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Fresh basil leaves and cooked jasmine rice for serving

Steps

1. Heat oil in a large pot or wok over medium-high heat. Add chicken and stir-fry until lightly browned. Remove chicken and set aside.
2. Add green curry paste to the pot and cook for 1 minute until fragrant. Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
3. Return chicken to the pot. Add mixed vegetables, fish sauce, and brown sugar. Simmer for 10-15 minutes until chicken is cooked through and vegetables are tender-crisp.
4. Stir in fresh basil leaves just before serving. Serve hot over jasmine rice.