Thai Green Curry

1. Preparation

Gather all ingredients and equipment.

Chop 1 onion into thin slices.

Slice 1 bell pepper and cut 200g of chicken breast into bite-sized pieces.

Peel and slice 1 medium carrot into thin rounds.

Prepare 150g of green beans by trimming the ends and cutting them in half.

Chop fresh basil and cilantro leaves for garnish.

2. Cooking

Heat 1 tablespoon of vegetable oil in a large pan over medium heat.

Add sliced onion and sauté for about 3 minutes until translucent.

Stir in 2-3 tablespoons of green curry paste and cook for another 1-2 minutes until fragrant.

Add the chicken pieces and cook for about 5 minutes until no longer pink.

Pour in 400ml of coconut milk and stir well to combine.

Add sliced bell pepper, carrot rounds, and green beans to the pan.

Simmer the curry for about 10-15 minutes or until the vegetables are tender.

Season with 1 tablespoon of fish sauce and 1 teaspoon of sugar, adjusting to taste.

Remove from heat and stir in chopped basil leaves.

3. Serving

Serve the curry hot over cooked jasmine rice.

Garnish with fresh cilantro leaves on top.