Easy Thai Green Curry Recipe
A creamy, flavorful Thai curry filled with fresh vegetables, tender chicken, and a perfectly spiced green curry sauce.
Ingredients
- 2 tbsp Easy Thai Green Curry Recipe
- 2 tbsp green curry paste
- 13.5 oz coconut milk
- 1 cup chicken stock
- 1 po boneless, skinless chicken thighs, sliced
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 cup fresh basil leaves
- 1 lime, cut into wedges
- Cooked jasmine rice, for serving
Instructions
- Heat the oil in a large skillet or wok over medium heat.Add the green curry paste and sauté for 1-2 minutes until fragrant.Pour in the coconut milk and chicken stock, stirring to combine.Add the chicken slices and simmer for 10 minutes, or until cooked through.Toss in the broccoli, bell pepper, and zucchini. Cook for another 5-7 minutes until vegetables are tender but crisp.Stir in the fish sauce, sugar, and fresh basil leaves.Serve hot over jasmine rice, garnished with lime wedges.
Notes
- Adjust the spice level by adding more or less curry paste.
- For a vegetarian version, replace chicken with tofu and use vegetable stock.
- Use low-sodium fish sauce if you’re watching your salt intake.