Thai Green Curry
This classic Thai Green Curry recipe combines fresh, aromatic flavors with a spicy kick. Featuring a homemade green curry paste, coconut milk, and a variety of vegetables and chicken, it's a delightful dish that brings the taste of Thailand right to your table.
2 tbsp green curry paste
500g chicken breast, sliced
1 tbsp vegetable oil
200g green beans, trimmed
1 zucchini, sliced
1 red bell pepper, sliced
1 tbsp fish sauce
1 tsp sugar
Basil leaves, for garnish
Lime wedges, to serve
Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and fry for 1-2 minutes until fragrant.
Add the chicken slices and stir until they are fully coated with the paste. Cook for about 5 minutes until the chicken is nearly cooked through.
Pour in the coconut milk, add the green beans, zucchini, and bell pepper. Bring to a simmer and cook for another 10 minutes, or until the vegetables are tender and the chicken is cooked through.
Stir in the fish sauce and sugar. Adjust seasoning to taste.
Serve hot, garnished with basil leaves and lime wedges on the side.
