International
Thai Green Curry Chicken Bowl
⏱ 30 minutes
🍽 4 people
👁 2 views
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium-sized bell peppers, sliced
- 1 medium-sized onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon Thai green curry paste
- 2 cups mixed vegetables (such as bamboo shoots, baby corn, and snap peas)
- 1 can of coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Preparation Steps
- Heat oil in a large skillet over medium-high heat and cook the chicken until browned, about 5-6 minutes.
- Add the sliced onion and bell peppers to the skillet and cook until they start to soften, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Stir in the Thai green curry paste and cook for 1 minute, until the paste is fragrant.
- Add the mixed vegetables, coconut milk, soy sauce, honey, and cumin to the skillet. Stir to combine.
- Return the chicken to the skillet and bring the mixture to a simmer.
- Reduce the heat to low and let cook, covered, until the chicken is cooked through and the sauce has thickened, about 10-12 minutes.
- Season with salt and pepper to taste, then garnish with fresh basil leaves and serve over rice or noodles.
