Name: Thai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 2 tbsp green curry paste; 1 can (14 oz) coconut milk; 1 cup chicken broth; 1 red bell pepper, sliced; 1 cup sliced bamboo shoots; 1 cup snap peas; 2 tbsp fish sauce; 1 tbsp brown sugar; 1 lime, juiced; Fresh basil leaves, for garnish; Cooked jasmine rice, for serving

Instructions

In a large skillet or wok over medium heat, add a splash of oil and sauté the green curry paste for a minute until fragrant.
Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
Pour in the coconut milk and chicken broth, stirring well to combine.
Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
Add the sliced red bell pepper, bamboo shoots, and snap peas to the curry mixture, stirring to combine.
Season the curry with fish sauce, brown sugar, and the juice of one lime. Adjust seasoning to taste.
Let the curry simmer for an additional 5-10 minutes, or until the vegetables are tender and the chicken is cooked through.
Serve the Thai green curry over steamed jasmine rice, garnished with fresh basil leaves.

Ingredients

Instructions

Nutrition Facts