Thai Green Curry Chicken

Ingredients

• 1½ lbchicken breast, thinly sliced
• 1 cancoconut milk
• 3 tbspgreen curry paste
• 1 tbspvegetable oil
• 1bell pepper, sliced
• 1zucchini, halved and sliced
• 1 tbspfish sauce
• 1 tspbrown sugar
• 1lime
• ½ cupbasil, leaves
• rice, cooked, to serve

Method

1. Spoon about 3 tbsp of the thick cream from the top of the coconut milk can into a large pot with the oil over medium heat.

2. Add the curry paste and fry, stirring, until fragrant and the oil starts to separate.

   ⏱ 2 min

3. Add the chicken and stir to coat in the paste until the outside turns opaque.

   ⏱ 3 min

4. Pour in the rest of the coconut milk plus 0.5 cup water, then add the fish sauce and brown sugar.

5. Bring to a gentle simmer, add the bell pepper and zucchini, and cook until the chicken is cooked through and the vegetables are tender-crisp.

   ⏱ 8 min

6. Squeeze in half the lime and taste. Add more fish sauce for salt or lime for brightness.

7. Stir in the basil and serve over rice.