Thai Green Curry with Chicken
The rich aroma of lemongrass, ginger, and garlic fills the kitchen as you prepare this vibrant Thai green curry. Coconut milk creates a luscious, creamy base that envelops tender chicken pieces and vibrant green vegetables.
Feel free to personalize your curry by adding your favorite vegetables or substituting the chicken with tofu for a vegetarian version. Adjust the heat level by varying the amount of green curry paste, and consider using low-sodium soy sauce for a lighter touch.
Serve this hearty curry over steamed jasmine rice for a fulfilling family dinner or enjoy it as a comforting meal on a cozy night in. Pair with a side of fresh spring rolls to enhance the Thai dining experience.
How to Make It
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1
Heat oil in a large pan over medium heat. Add garlic, ginger, and lemongrass; sauté until fragrant.
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2
Add green curry paste and cook for 1 minute. Stir in chicken and cook until no longer pink.
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3
Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
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4
Add bell pepper, zucchini, and bamboo shoots. Simmer for about 10 minutes until vegetables are tender.
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5
Remove from heat. Stir in lime juice and basil leaves.
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6
Serve hot over steamed jasmine rice.
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