Green Curry
A fragrant, spicy coconut curry with chicken, vegetables, and fresh herbs. Classic Thai flavors in a comforting dinner.
Ingredients
- 1 boneless, skinless chicken breast, sliced
- 1 cup coconut milk
- 1 tbsp green curry paste
- 1 cup mixed vegetables, chopped
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- 1/4 cup fresh basil, chopped
- 1/4 tsp sugar
- 1/4 tsp lime juice
Instructions
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1
Heat a large saucepan or wok over medium heat. Add the 1 tbsp vegetable oil and swirl to coat the pan.
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2
Add the 1 tbsp green curry paste to the hot oil and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
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3
Add the sliced 1 boneless, skinless chicken breast to the pan and cook for 3-4 minutes, stirring occasionally, until the chicken pieces are browned on the outside but not yet fully cooked through.
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4
Pour in the 1 cup coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer.
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5
Add the chopped 1 cup mixed vegetables and 1 tbsp fish sauce to the pan. Stir well to combine all ingredients.
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6
Reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender and the sauce has slightly thickened.
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7
Check that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer for food safety.
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8
Stir in the 1/4 tsp sugar and continue to cook for another minute.
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9
Just before serving, stir in the 1/4 tsp lime juice and most of the chopped 1/4 cup fresh basil, reserving some for garnish.
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10
Serve hot over steamed rice, garnished with the remaining fresh herbs.