- 1 pound boneless, skinless chicken breast, cut into small pieces
- 1 tablespoon vegetable oil
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons Thai Green Curry Paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh basil leaves
- Salt and pepper, to taste
- Cooked rice, for serving
Heat the vegetable oil in a large saucepan over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
Add the Thai Green Curry Paste to the pan and cook for 1-2 minutes, or until fragrant.
Pour in the coconut milk and chicken broth, and stir to combine. Add the fish sauce and brown sugar, and stir again.
Add the sliced bell peppers and mushrooms to the pan, and bring the mixture to a simmer. Cover the pan and simmer for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the pan from the heat and stir in the chopped fresh basil leaves.
Season the curry with salt and pepper to taste, and serve over cooked rice.
This Thai Green Curry with Chicken recipe is a delicious and aromatic dish that is sure to impress your guests or satisfy your cravings for spicy and flavorful Thai cuisine. The homemade curry sauce is the star of the dish, infusing every bite with fragrant and complex flavors. Enjoy!