Green Curry Recipe

Inspired by Nawa - Inspired Asian Cuisine & Cocktails

Time40m

Serves4

A spicy and aromatic curry with chicken and vegetables.

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Ingredients

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Protein

1 1/8 lb (500 grams) Chicken breast

Vegetables

2 cups Bell peppers (red and green)

1 cup Zucchini

1 cup Carrot

1 cup Snow peas

1 medium Onion

Curry Base

3 tablespoons Green curry paste

1 2/3 cup (400 ml) Coconut milk

7/8 cup (200 ml) Chicken broth

2 tablespoons Fish sauce

1 tablespoon Brown sugar

Garnish

1 cup Fresh basil leaves

2 pieces Lime wedges

Method

Preparation

Prepare the Chicken

Cut the chicken breast into bite-sized pieces and set aside.

Prepare the Vegetables

Chop the bell peppers, zucchini, carrot, and onion into small pieces, and trim the snow peas. Set aside.

Cooking

Sauté the Vegetables

In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Add Chicken

Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.

Incorporate Curry Paste

Stir in the green curry paste and cook for another 2 minutes until fragrant.

Add Coconut Milk and Broth

Pour in the coconut milk and chicken broth, stirring well to combine. Bring to a simmer.

Add Vegetables

Add the bell peppers, zucchini, carrot, and snow peas to the skillet. Simmer for about 5-7 minutes until the vegetables are tender.

Season the Curry

Stir in the fish sauce and brown sugar, adjusting seasoning to taste. Let simmer for an additional 2-3 minutes.

Serving

Garnish and Serve

Remove from heat, and serve the curry hot, garnished with fresh basil leaves and lime wedges on the side.