Thai Green Curry

I love making this recipe when I want something comforting without overcomplicating dinner. It is one of those reliable favorites I come back to because the flavors always deliver. If you cook along with me, you will have a delicious result with simple, practical steps.

Ingredients

• 1 tbsp coconut oil
• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 4 oz Thai green curry paste
• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup chicken or vegetable broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar (or palm sugar)
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 cup green beans, trimmed
• 1/2 cup fresh basil leaves
• Cooked jasmine rice, for serving
• Fresh lime wedges, for serving

Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add green curry paste to the pot and cook for 1-2 minutes, stirring constantly, until fragrant.
3. Pour in both cans of coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.
4. Stir in fish sauce and brown sugar. Return the cooked chicken to the pot.
5. Add red bell pepper, bamboo shoots, and green beans. Simmer for 10-15 minutes, or until vegetables are tender-crisp and chicken is cooked through.
6. Remove from heat and stir in fresh basil leaves.
7. Serve hot over jasmine rice, garnished with fresh lime wedges.