🇹🇭 Thai Green Curry with Chicken

Ingredients

• 2 tbsp green curry paste (store-bought or homemade)
• 1 can (400ml) coconut milk
• 300g (10 oz) chicken breast or thigh, sliced into bite-sized pieces
• 1 tbsp vegetable oil
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1 small carrot, thinly sliced
• 1 tbsp fish sauce (or soy sauce for milder taste)
• 1 tsp brown sugar
• Juice of 1 lime
• Fresh Thai basil or cilantro for garnish
• Cooked jasmine rice, to serve
• Optional: red chili slices for extra heat 🌶️

Instructions

• Heat the oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for about 1 minute until fragrant.
• Pour in the coconut milk, stir to blend with the curry paste, and bring to a gentle simmer.
• Add the chicken pieces and simmer for 7–10 minutes until fully cooked.
• Add the zucchini, broccoli, bell pepper, and carrot. Simmer for another 8–10 minutes until the vegetables are just tender.
• Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust the seasoning if needed.
• Serve the curry hot over jasmine rice. Garnish with fresh Thai basil and optional chili slices.