Thai Green Curry Chicken (Shortcut Coconut Curry)

Ingredients

• 300 g chicken breast
• 2 tbsp green curry paste
• 400 ml coconut milk (unsweetened)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar(optional)
• 2 cloves garlic(optional)
• 1 tsp fresh ginger(optional)
• 1 tsp neutral oil(optional)
• 160 g jasmine rice
• 320 ml water (for rice)
• to taste salt(optional)

Instructions

1. 1

   Prep (10 minutes): Cut chicken into bite-size pieces. If using, mince garlic and grate ginger. Measure out coconut milk, green curry paste, fish sauce, and lime juice.

2. 2

   Cook curry (15 minutes): Heat oil in a pot over medium heat (optional). Add garlic and ginger (optional) and stir 30 seconds. Add green curry paste and cook 1 minute until fragrant. Add chicken and stir to coat, cooking 3–4 minutes until lightly browned.

3. 3

   Simmer: Pour in coconut milk and add fish sauce (and brown sugar if using). Bring to a gentle simmer and cook 8–9 minutes, stirring occasionally, until chicken is cooked through and the sauce is slightly thickened.

4. 4

   Finish & serve: Turn off heat and stir in lime juice. Serve curry over quick steamed rice.