Thai Green Curry Chicken

Ingredients - Serves 4

• Cooked rice - 4 cups, for serving
• Thai basil leaves - 1/4 cup, torn
• Sugar - 1 teaspoon
• Fish sauce - 2 tablespoons
• Bamboo shoots - 1/2 cup, sliced
• Green beans - 1 cup, trimmed
• Zucchini - 1, sliced
• Bell peppers - 1, sliced
• Coconut milk - 1 can (400ml)
• Green curry paste - 2 tablespoons
• Chicken breast - 2, boneless and skinless, cut into bite-sized pieces

Let's Get Started

1. In a large pan or wok, heat some oil over medium heat.
2. Add the green curry paste and cook for 1-2 minutes, until fragrant.
3. Add the chicken pieces and cook until they are browned on all sides.
4. Pour in the coconut milk and stir well to combine with the curry paste.
5. Add the bell peppers, zucchini, green beans, and bamboo shoots. Cook for 5-7 minutes, until the vegetables are tender.
6. Stir in the fish sauce and sugar. Taste and adjust the seasoning if needed.
7. Add the torn Thai basil leaves and cook for an additional 1-2 minutes.
8. Serve the Thai green curry chicken over cooked rice.
9. Enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Calories: 400
• Fat: 20g
• Carbs: 15g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g