Thai Green Chicken Curry

A fragrant, creamy Thai green curry with tender chicken, coconut milk, and crisp vegetables, ready in under 40 minutes.

• 500 g boneless chicken thighs, sliced
• 3 tbsp green curry paste
• 400 ml coconut milk
• 1 red bell pepper, sliced
• 1 courgette, sliced
• 2 garlic cloves, minced
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 handful fresh basil leaves
• 1 tbsp vegetable oil

Method

1. Heat the oil in a large pan over medium heat and fry the garlic and green curry paste for 1 minute until fragrant.
2. Add the sliced chicken and cook for 5 minutes until lightly browned on all sides.
3. Pour in the coconut milk, bring to a gentle simmer, and cook for 10 minutes.
4. Add the bell pepper and courgette and simmer for a further 8 minutes until tender.
5. Stir in the fish sauce and brown sugar, then taste and adjust seasoning.
6. Remove from the heat, scatter over the basil leaves, and serve with steamed jasmine rice.