Thai Green Curry

Method

1. 1

   Heat 3 tablespoons of coconut milk in a large pan over medium-high heat.

   400ml Coconut milk
2. 2

   Add green curry paste and cook for 2 minutes until fragrant.

   3 tbsp Green curry paste
3. 3

   Add chicken and cook until it turns white on the outside.

   300g Chicken breast, sliced
4. 4

   Pour in remaining coconut milk and bring to a simmer.

   400ml Coconut milk
5. 5

   Add bell peppers, fish sauce, and palm sugar. Simmer for 10 minutes.

   2 Bell peppers, sliced1 tbsp Fish sauce1 tsp Palm sugar
6. 6

   Stir in Thai basil and cook for 1 more minute.

   1 cup Thai basil
7. 7

   Serve hot with jasmine rice.