Ingredients:

  • 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons (30 ml) vegetable oil
  • 1 cup (240 ml) coconut milk
  • 1/2 cup (120 ml) chicken broth
  • 2-3 tablespoons (30-45 g) green curry paste (adjust to taste)
  • 1 tablespoon (15 ml) fish sauce
  • 1 tablespoon (12 g) brown sugar
  • 1 bell pepper (red or green), sliced
  • 1 medium zucchini, sliced
  • 1/2 cup (75 g) snap peas or green beans
  • 1 handful of fresh basil leaves (Thai basil preferred)
  • 1 lime, cut into wedges
  • Cooked jasmine rice (for serving)

Instructions:

  1. Chop chicken and vegetables; measure out curry paste, coconut milk, and other liquids.
  2. In a large skillet or wok, heat vegetable oil over medium heat until shimmering.
  3. Add chicken pieces and sauté until golden brown, about 5-7 minutes.
  4. Stir in the green curry paste and cook for 1-2 minutes until fragrant.
  5. Pour in coconut milk and chicken broth, stirring to combine.
  6. Add fish sauce and brown sugar; bring the mixture to a gentle simmer.
  7. Add bell pepper, zucchini, and snap peas; cook for an additional 5-7 minutes until tender but still crisp.
  8. Stir in fresh basil leaves just before serving.
  9. Spoon over jasmine rice and garnish with lime wedges.