This Thai green curry with chicken is aromatic and creamy with just the right amount of spice. It’s a comforting and flavorful dish that pairs perfectly with jasmine rice.
INGREDIENTS
- 500g chicken breast, sliced
- 1 can (400ml) coconut milk
- 2 tbsp green curry paste
- 1 red bell pepper, sliced
- 1 cup bamboo shoots, drained
- 1 cup baby corn
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving
INSTRUCTIONS
- Heat vegetable oil in a large skillet or wok over medium heat. Add green curry paste and cook for 1 minute until fragrant.
- Add chicken and cook until browned on all sides.
- Pour in coconut milk and bring to a simmer.
- Add bell pepper, bamboo shoots, and baby corn. Cook for 10 minutes, or until the chicken is cooked through and vegetables are tender.
- Stir in fish sauce and brown sugar. Adjust seasoning as needed.
- Serve with jasmine rice and garnish with fresh basil leaves.
