Description
A quick Thai recipe for easy green curry chicken using a pre-made paste simmered in rich coconut milk and served with bell peppers.
Ingredients
Units
Scale
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon pre-made green curry paste
- 1 cup coconut milk
- 1/2 cup fresh green, red and yellow bell peppers, sliced
- 3 kaffir lime leaves, thinly sliced
- 1 tablespoon brown sugar
Instructions
- Saute the green curry paste in some oil over medium-high heat until fragrant.
- Pour in the coconut milk and bring to a boil.
- Add in chicken and kaffir lime leaves and simmer until the chicken is no longer pink.
- Toss in brown sugar and bell peppers, simmering for another 2 minutes.
- Dish and serve hot with a side of rice.
- Prep Time: 10 mins
- Cook Time: 15 mins