Thai Green Curry Chicken (Quick Simmer)

Ingredients

• 300 g chicken breast
• 2 tbsp green curry paste
• 1 can (400 ml) coconut milk (full-fat)
• 2 cloves garlic(optional)
• 1 tsp fresh ginger(optional)
• 1 tbsp fish sauce(optional)
• 1 tbsp lime juice(optional)
• 2 cups cooked jasmine rice

Instructions

1. 1

   Prep (10 minutes): Slice chicken into bite-size pieces. Mince garlic and grate ginger if using.

2. 2

   Cook (15 minutes): In a pot over medium heat, stir-fry green curry paste for 30–60 seconds until fragrant. Add garlic and ginger (if using) and stir 15–30 seconds.

3. 3

   Add chicken and cook for about 5 minutes, stirring, until mostly opaque.

4. 4

   Pour in coconut milk and bring to a gentle simmer. Simmer for 8–10 minutes until chicken is cooked through and the curry is fragrant and slightly thickened.

5. 5

   Finish: Stir in fish sauce (if using) and lime juice. Serve over rice.