Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast thinly sliced
- 1 small onion diced
- 2 teaspoons fresh ginger
- 3 garlic cloves minced
- 4 tablespoons Thai green curry paste plus more to taste
- 28 ounces coconut milk full fat
- 1/2 cup low-sodium vegetable broth
- 1 red bell pepper sliced
- 3/4 cup shredded carrots
- 1 zucchini diced
- 1/2 cup bamboo shoots drained
- 1/2 cup snow peas
- 1/4 cup Thai basil leaves
- 1 teaspoon granulated sugar
- Kosher salt to taste
- Fresh lime juice optional
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add chicken slices and onion and cook for about 6-7 minutes.
- Add ginger, garlic, and green curry paste and cook for 1-2 minutes until fragrant.
- Stir in coconut milk and vegetable broth, bring to a simmer.
- Add red bell pepper, carrots, zucchini, bamboo shoots, and snow peas, cooking about 5-10 minutes until vegetables are just tender.
- Stir in Thai basil, sugar, and some lime juice if using. Adjust seasoning to taste and add more broth if needed. Cook for another minute, then serve with fluffy white rice.
