Thai Green Curry With Chicken And Vegetables 1770080254880 5tsb

Ingredients

• 1 lb Chicken breast, thinly sliced
• 3 tbsp Thai green curry paste
• 14 oz can Full-fat coconut milk
• 0.5 cup Bamboo shoots, drained
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced into half-moons
• 1 tbsp Fish sauce
• 1 tsp Palm sugar or brown sugar
• 0.5 cup Thai basil leaves
• 1 tbsp Coconut oil
• 3 leaves Kaffir lime leaves, torn(optional)

Instructions

1. 1

   Heat the coconut oil in a large wok or deep skillet over medium heat.

2. 2

   Add the green curry paste and fry for 1-2 minutes until fragrant and the oil begins to separate.

3. 3

   Pour in half of the coconut milk and stir until the paste is fully dissolved and the mixture is bubbling.

4. 4

   Add the sliced chicken and cook for 3-4 minutes until the outside is no longer pink.

5. 5

   Stir in the remaining coconut milk, bamboo shoots, red bell pepper, and zucchini.

6. 6

   Season with fish sauce, sugar, and kaffir lime leaves; simmer for 5-7 minutes until vegetables are tender-crisp.

7. 7

   Turn off the heat and stir in the fresh Thai basil leaves until just wilted.

8. 8

   Serve hot over steamed jasmine rice.