Thai Green Curry Chicken

Ingredients

• Cooked rice (4 cups (for serving))
• Thai basil leaves (1/2 cup, torn)
• Sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Bamboo shoots (1 cup, drained)
• Green beans (1 cup, trimmed and halved)
• Zucchini (1 medium, sliced)
• Bell peppers (1 cup, sliced (mixed colors))
• Coconut milk (1 can (13.5 oz))
• Green curry paste (3-4 tablespoons (adjust to taste))
• Chicken breast (1 lb, cut into bite-sized pieces)
• Oil (2 tablespoons (for cooking))

Instructions

1. In a large pan or wok, heat the oil over medium heat.
2. Add the green curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
3. Add the chicken pieces to the pan, cooking until they are browned on all sides, approximately 5-7 minutes.
4. Pour in the coconut milk and stir well to combine with the curry paste, bringing the mixture to a gentle simmer.
5. Add the bell peppers, zucchini, green beans, and bamboo shoots to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender but still vibrant.
6. Stir in the fish sauce and sugar, tasting and adjusting the seasoning as needed.
7. Add the torn Thai basil leaves and cook for an additional 1-2 minutes to infuse their flavor into the dish.
8. Serve the Thai green curry chicken hot over a bed of cooked rice. Enjoy the rich and aromatic flavors!