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Amazing Thai Green Curry (Chicken & Veggies) in 30 mins

Thai Green Curry (Chicken & Veggies)
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Enjoy a vibrant and flavorful Thai Green Curry with tender chicken and crisp vegetables, all simmered in a rich coconut milk sauce. This recipe brings the authentic taste of Thailand right to your kitchen, perfect for a weeknight meal or a special gathering.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup snap peas
  • 1/4 cup green curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 cup fresh basil leaves
  • Cooked jasmine rice, for serving

Instructions

  1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  2. Add the red and green bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  3. Add the green curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer, stirring to combine.
  5. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and vegetables are tender.
  6. Stir in the fresh basil leaves just before serving.
  7. Serve hot over cooked jasmine rice.

Notes

  • For a vegetarian option, substitute the chicken with firm tofu or extra vegetables like zucchini or cauliflower.
  • Adjust the amount of green curry paste to your spice preference.
  • You can add other favorite vegetables such as mushrooms, bamboo shoots, or baby corn.

Nutrition

Find it online: https://sundayflavor.com/thai-green-curry-chicken-veggies/