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Transport your tastebuds to Thailand with this aromatic green curry, brimming with exotic spices, creamy coconut, and colorful veggies. It's a delightful dish that balances vibrant flavors with a touch of sweetness and spiciness, making every bite a joy. Pair it with jasmine rice and let the spices sing their zesty song, bringing a bit of Southeast Asia to your dinner table!
Begin by heating a large skillet or wok over medium heat and add a small amount of oil.
Add 2 tablespoons of green curry paste, stirring until aromatic, about 1-2 minutes.
Pour in 400ml of coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
Add the sliced chicken breast and cook for 5-7 minutes until the chicken is no longer pink and cooked through.
Stir in the sliced red bell pepper, snow peas, and carrot. Cook for another 5 minutes until the vegetables are tender-crisp.
Add 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Stir to combine.
Toss in a handful of sweet basil leaves and allow the curry to simmer for another 2-3 minutes.
Serve hot over freshly cooked jasmine rice, garnished with more basil if desired.
