Green Curry Recipe
Coconut milk-based curry with chicken and vegetables.
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Ingredients
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Main Ingredients
Vegetables
Aromatics and Seasoning
Method
Preparation
- 1
Prepare the Chicken
Cut the boneless chicken breast into bite-sized pieces and season with salt and black pepper.
- 2
Chop the Vegetables
Slice the bell pepper, zucchini, and carrot into thin strips. Trim the ends of the green beans.
- 3
Mince Aromatics
Minced the garlic and ginger, and set them aside.
Cooking
- 4
Cook Chicken
In a large pan or wok, heat a tablespoon of oil over medium-high heat. Add the seasoned chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- 5
- 6
Combine Ingredients
Add the green curry paste to the pan, stirring to combine. Then, pour in the coconut milk and stir well.
- 7
Add Vegetables
Add the sliced bell pepper, zucchini, carrot, and green beans to the curry mixture. Stir to combine and simmer for about 5 minutes until the vegetables are tender.
- 8
Finish the Curry
Return the cooked chicken to the pan. Add fish sauce, sugar, and lime juice. Stir well and let it simmer for another 2-3 minutes. Adjust seasoning with salt and pepper if necessary.
- 9
Garnish
Remove from heat and stir in fresh basil leaves before serving.
Serving
- 10
Serve
Serve the green curry hot with steamed rice or noodles, garnished with additional basil if desired.
