Thai Green Curry Chicken (Shortcut)

Ingredients

• 300 g chicken breast
• 2 tbsp green curry paste
• 1 can (400 ml) coconut milk (canned, full-fat)
• 2 cloves garlic(optional)
• 1 tsp (grated) ginger(optional)
• 2 cups quick-cook vegetables (broccoli florets or bell pepper strips)
• 1 tbsp fish sauce (or soy sauce)
• 1 tbsp lime juice
• 1 tsp brown sugar (optional, to balance)(optional)
• 1 tsp neutral oil(optional)

Instructions

1. 1

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

2. 2

   Cook (15 minutes): Heat oil in a skillet or wok over medium-high heat. Add green curry paste and stir-fry 30–60 seconds until fragrant.

3. 3

   Add chicken and cook, stirring, until mostly cooked through, about 6–7 minutes.

4. 4

   Stir in coconut milk, garlic, and ginger (if using). Simmer gently for 2 minutes.

5. 5

   Add quick-cook vegetables and cook until just tender, 4–5 minutes.

6. 6

   Season with fish sauce and lime juice (and brown sugar if using). Taste and adjust, then serve immediately.