Thai Green Curry

Aromatic, creamy green curry with the brightness of fresh herbs.

Ingredients

• 1.5 lbs boneless chicken thighs, sliced
• 3-4 tbsp green curry paste
• 2 cans (14 oz each) coconut milk
• 1 cup chicken broth
• 2 cups mixed vegetables (zucchini, bell pepper, bamboo shoots, peas)
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 4 kaffir lime leaves, torn
• 1 cup Thai basil leaves
• 3 tbsp vegetable oil
• Jasmine rice to serve

Directions

1. Heat oil in a wok. Fry curry paste 2 minutes until fragrant.
2. Add one can of coconut milk. Stir to combine. Bring to a simmer.

Add chicken pieces. Cook 7-8 minutes.

1. Add second can of coconut milk and broth. Bring to a simmer.

Add vegetables. Cook 5-7 minutes until tender.

1. Season with fish sauce and palm sugar. Add kaffir lime leaves.
2. Remove from heat. Add Thai basil and stir to wilt.
3. Serve over jasmine rice.

Notes

Frying the curry paste in oil before adding coconut milk is essential — this activates the aromatic compounds. Kaffir lime leaves are available at Asian grocery stores and freeze well.