Homemade Thai Green Curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 1 lb boneless chicken breast cut into bite-sized pieces (or tofu for vegetarian/vegan option)
- 2 tbsp green curry paste
- 1 can 14 oz coconut milk
- 1 cup chicken or vegetable broth
- 1 tbsp fish sauce or soy sauce for vegetarian/vegan option
- 1 tbsp palm sugar or brown sugar
- 1 tbsp vegetable oil
- 1 small chopped onion
- 2 cloves of minced garlic
- 1 sliced green bell pepper
- 1 sliced red bell pepper
- 1 sliced zucchini
- 1 cup Thai basil leaves or regular basil leaves
Instructions
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Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
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Add the chicken or tofu to the skillet and stir-fry for 3-4 minutes until lightly browned.
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Add the onion and garlic to the skillet and stir-fry for 1-2 minutes until softened.
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Add the sliced bell peppers and zucchini to the skillet and stir-fry for another 2-3 minutes until slightly softened.
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Pour in the coconut milk and chicken or vegetable broth, and stir to combine.
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Add the fish sauce (soy sauce) and palm sugar (brown sugar), and stir to dissolve.
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Bring the curry to a simmer and cook for 10-15 minutes until the chicken or tofu is cooked through and the vegetables are tender.
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Stir in the Thai basil leaves (or regular basil leaves) and turn off the heat.
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Serve the green curry hot with steamed rice or noodles.
