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Thai Green Curry Aunt Mei

Name: Thai Green Curry Aunt Mei
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: 2 tablespoons Thai green curry paste; 1 can (400ml) coconut milk; 1 pound chicken breast or tofu, sliced; 1 cup mixed vegetables (bell peppers, zucchini, bamboo shoots); 2 tablespoons vegetable oil; 2 fish sauce or soy sauce; 1 tablespoon sugar; Fresh Thai basil leaves; Cooked jasmine rice for serving

40 min · Medium · 4 servings

A vibrant and aromatic Thai green curry that's quick to prepare and full of flavor, perfect for a cozy dinner.

Ingredients

2 tablespoons Thai green curry paste

1 can (400ml) coconut milk→

1 pound chicken breast or tofu, sliced

1 cup mixed vegetables (bell peppers, zucchini, bamboo shoots)

2 tablespoons vegetable oil→2 fish sauce or soy sauce→1 tablespoon sugar→Fresh Thai basil leaves→Cooked jasmine rice for serving→

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Method

Heat the vegetable oil in a wok or large skillet over medium heat.

Add the Thai green curry paste and cook for 1-2 minutes until fragrant.

Pour in the coconut milk and stir well to combine.

Add the sliced chicken or tofu and simmer for 10 minutes until cooked through.

Stir in the mixed vegetables, fish sauce, and sugar.

Cook for an additional 5-7 minutes until vegetables are tender.

Serve hot over jasmine rice, garnished with fresh Thai basil leaves.

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