Green Curry

• 1 ½ lb chicken thighs (sliced)
• 3 tbsp green curry paste
• 2 cup coconut milk (full fat)
• ½ cup chicken broth
• 1 zucchini (sliced)
• 1 red bell pepper (sliced)
• 2 tbsp fish sauce
• 1 tsp sugar
• ½ cup fresh Thai basil
• 1 tbsp lime juice
• 4 kaffir lime leaves (optional)

How to Make It

1. 1

   Heat 2 tbsp thick coconut cream from the top of the can in a wok until sizzling.

2. 2

   Fry curry paste in the cream 2 minutes until very fragrant.

3. 3

   Add chicken and cook 3 minutes. Pour in remaining coconut milk and broth.

4. 4

   Add lime leaves if using. Simmer 10 minutes.

5. 5

   Add vegetables and cook 5 minutes until tender-crisp.

6. 6

   Season with fish sauce and sugar. Finish with lime juice and fresh basil. Serve with jasmine rice.