International
Thai Green Curry Chicken Bowl
⏱ 30 minutes
🍽 4 people
👁 11 views
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium-sized bell peppers, sliced
- 2 medium-sized zucchinis, sliced
- 1 medium-sized onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of Thai green curry paste
- 1 can of coconut milk
- 1 teaspoon of fish sauce
- 1 teaspoon of soy sauce
- 1/2 teaspoon of palm sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Fresh basil leaves for garnish
Preparation Steps
- Heat oil in a large skillet over medium-high heat and cook the chicken until browned, then set aside
- Add more oil if needed, then cook the sliced onions, bell peppers, and zucchinis until they are tender
- Add the minced garlic and cook for 1 minute until fragrant
- Add the Thai green curry paste and cook for 1-2 minutes until fragrant
- Pour in the coconut milk, fish sauce, soy sauce, palm sugar, salt, and pepper, then stir well
- Add the cooked chicken back into the skillet and stir to combine with the curry sauce
- Reduce heat to low and simmer the curry for 5-7 minutes until the sauce thickens
- Taste and adjust the seasoning as needed
- Serve the Thai green curry chicken over steamed rice or noodles, garnished with fresh basil leaves
