Thai Coconut-Free Green Curry Chicken with Rice

Ingredients

• 0.5 cup Rice (dry)
• 200 g Chicken thigh (boneless, skinless)
• 1.5 tbsp Thai green curry paste
• 0.75 cup Chicken broth (or water + bouillon)
• 1 tbsp Lime juice
• 1 tsp Brown sugar
• 1 tsp Neutral oil
• 0.5 cup Bell pepper
• 0.5 cup Zucchini
• 2 tbsp Basil leaves

Instructions

1. 1

   Cook rice according to package directions.

2. 2

   Cut chicken into bite-size pieces and slice vegetables.

3. 3

   Heat oil in a pot over medium. Add green curry paste and stir 30–60 seconds until fragrant.

4. 4

   Add chicken and cook 5–6 minutes, stirring to coat.

5. 5

   Pour in broth and simmer 8–10 minutes until chicken is tender and sauce slightly thick.

6. 6

   Stir in bell pepper and zucchini; cook 2–3 minutes until crisp-tender.

7. 7

   Finish with lime juice, brown sugar, and basil. Serve over rice.