A fragrant Thai classic simmered with Bangkok Green Curry blend, coconut milk, and fresh vegetables. Bold, fresh, and comforting.
Thai Green Curry with
Chicken & Vegetables
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
10
Total Time
45 minutes
Equipment
- Large skillet or wok
- Wooden spoon
- Cutting board & knife
- Measuring spoons
Ingredients
- 1 lb chicken breast, sliced thin
- 2 tbsp Bangkok Green Curry spice blend
- 2 tbsp vegetable oil
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 tbsp fish sauce (or soy sauce)
- 1 tbsp brown sugar
- Fresh basil, for garnish
Instructions
- Heat oil in a large skillet or wok over medium heat.
- Add chicken and sauté until lightly browned, about 5 minutes.
- Stir in Bangkok Green Curry spice blend and cook 1 minute.
- Pour in coconut milk, fish sauce, and sugar; stir well.
- Add vegetables and simmer for 10–12 minutes.
- Taste and adjust seasoning.
- Garnish with basil and serve with steamed rice.
