Ingredients
Scale
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons green curry paste
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- Fresh basil leaves (preferably Thai basil)
- 2 tablespoons low-sodium soy sauce
Instructions
- Chop all vegetables and cut chicken into bite-sized pieces.
- Heat a tablespoon of oil in a large skillet or wok over medium heat. Add chicken and cook until browned on all sides (about 5-7 minutes).
- Stir in the green curry paste and cook for another minute until fragrant.
- Pour in the coconut milk and bring to a gentle simmer for five minutes.
- Add the vegetables to the simmering sauce and cook until tender yet crisp (about five more minutes).
- Before serving, stir in freshly torn basil leaves and adjust seasoning with soy sauce. Serve hot over jasmine rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg