This is my version of a Thai Green Curry. It’s a little liquid-y, but it’s been a big hit with my husband and our friends! I always make some jasmine rice and serve both together in a bowl. It even reheats great!
- 1 can (14.5 oz) of chicken broth
- 1 can (13.5 oz) of unsweetened coconut milk
- 12 ounces of sliced white onions and bell peppers
- 1 lb of chicken (I recommend starting with thin sliced chicken breasts) sliced into small strips
- 2 Tbsp Thai Kitchen green curry paste (add more to make the curry spicier, I prefer a mild curry)
- 4 Tbsp brown sugar (I like a sweeter curry, so add less if you prefer spice over sweet)
- 1/2 Tbsp of basil leaves
- 1/2 tsp salt
- Add the chicken broth, coconut milk, vegetables, chicken, curry paste and brown sugar to a pot and bring to a gentle boil on medium-high heat.
- Once a gentle boil is reached, turn down to simmer. Add the basil leaves and salt. Stir occasionally.
- Once the chicken is cooked through, serve. I tend to let the curry simmer for at least a half an hour.