Thai Green Curry with Chicken and Vegetables

Discover the vibrant flavors of Spicy Thai Green Curry with Chicken and Veggies! This colorful dish combines tender chicken, fresh vegetables, and aromatic spices in a creamy coconut base, making it both delicious and healthy. Perfect for any occasion, this recipe allows for customization to suit your taste. Dive into the essence of Thai cooking and impress your family with this easy-to-make curry! #ThaiCuisine #GreenCurry #HealthyRecipes #CookingAtHome

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Ingredients

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons green curry paste (adjust to taste)

1 can (400ml) coconut milk

1 cup chicken broth

1 tablespoon fish sauce

1 tablespoon brown sugar

2 cups mixed vegetables (bell peppers, zucchini, and eggplant)

1 cup fresh Thai basil leaves, plus more for garnish

1 tablespoon vegetable oil

1 lime, juiced

Freshly cooked jasmine rice, for serving

Instructions

Heat the Oil: In a large saucepan or wok, heat the vegetable oil over medium heat. Add the green curry paste and sauté for about 1-2 minutes until fragrant.

Cook the Chicken: Add the chicken pieces to the pan and stir to coat with the curry paste. Cook for about 5 minutes, or until the chicken is browned on all sides.

Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine. Bring to a gentle simmer.

Add Fish Sauce and Sugar: Stir in the fish sauce and brown sugar, adjusting the seasoning as necessary. Let the mixture simmer for about 10 minutes to allow the flavors to meld.

Incorporate Vegetables: Add the mixed vegetables to the curry. Continue to simmer for another 5-7 minutes, or until the vegetables are tender but still crisp.

Finish with Basil and Lime: Remove from heat and fold in the Thai basil and lime juice, mixing until the basil is wilted.

Serve: Serve hot over freshly cooked jasmine rice, garnished with additional basil if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4