Thai Green Curry Chicken (Quick)

Ingredients

• 300 g chicken breast
• 2 tbsp green curry paste
• 1 can coconut milk (unsweetened)
• 120 ml chicken broth(optional)
• 1 cup Thai basil (or regular basil)
• 1 medium bell pepper
• 2 cloves garlic
• 1 tbsp lime juice
• 1 tbsp fish sauce(optional)
• 1 tsp brown sugar (optional, to balance)(optional)

Instructions

1. 1

   Prep (15 minutes): Slice the chicken into thin bite-size pieces. Mince the garlic. Slice the bell pepper into strips.

2. 2

   Cook (20 minutes): In a pot over medium heat, stir-fry the garlic with the green curry paste for 30–60 seconds until fragrant.

3. 3

   Add the chicken and cook for 5–7 minutes, stirring, until mostly cooked through.

4. 4

   Pour in the coconut milk (and chicken broth if using). Simmer gently for 8–10 minutes until the chicken is cooked and the sauce is slightly thickened.

5. 5

   Stir in the bell pepper and simmer 2–3 minutes until crisp-tender. Turn off the heat and stir in Thai basil, lime juice, and fish sauce (and sugar if needed) to balance flavors.