Thai Green Curry Chicken

Tender chicken simmers in a fragrant coconut-based green curry with crisp bell pepper, fish sauce, and fresh basil. Serve over steamed jasmine rice for a fast, satisfying dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 3 tablespoons green curry paste
• 2 cans (13.5 ounces each) coconut milk
• 1 large red bell pepper
• 1 cup, loosely packed fresh basil leaves
• 2 tablespoons fish sauce
• 1 teaspoon brown sugar
• 1 medium lime
• 1 tablespoon vegetable oil
• 2 cups cooked jasmine rice

Cooking instructions

1. Pat the chicken dry and cut it into 1-inch pieces. Slice the bell pepper into thin strips, and zest and juice the lime. (about 5 min)
2. Scoop the thick coconut cream from the top of one can into a large skillet or Dutch oven. Add the oil and heat over medium heat. Stir in the green curry paste and cook until fragrant and the mixture looks glossy, about 2 minutes. (about 2 min) — Medium heat
3. Add the chicken and stir to coat. Cook for 3 minutes, turning occasionally, until the outside is no longer pink. (about 3 min) — Medium heat
4. Pour in the remaining coconut milk, including the second can. Add the bell pepper and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the chicken reaches 165°F (74°C) in the thickest pieces and the pepper is tender-crisp, 12 to 15 minutes. (about 15 min) — Gentle simmer
5. Stir in the fish sauce, brown sugar, lime zest, and 1 tablespoon lime juice. Remove from the heat and fold in the basil until just wilted. Taste and add more lime juice or fish sauce if needed. (about 3 min)
6. Serve hot over cooked jasmine rice, spooning the curry and sauce over each portion. (about 2 min)