Thai Green Curry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
  • Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
  • Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium low, until you get a nice simmer.
  • Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
  • Add the bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
  • Do a taste test for salt, adding 1-2 T. fish sauce if not salty enough. If you would prefer a sweeter curry add a little brown sugar. If too salty, add a squeeze of lime juice. If too spicy, add more coconut milk.
  • Serve this curry in bowls over rice. Top each portion with fresh basil.
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