Thai Green Curry: A Burst of Flavor

 Thai Green Curry: A Burst of Flavor

Ingredients:

• 1 pound (450g) boneless, skinless chicken thighs or tofu, cut into bite-sized pieces
• 2 tablespoons green curry paste
• 1 can (14 ounces) coconut milk
• 1 cup mixed vegetables (e.g., bell peppers, bamboo shoots, and baby corn)
• 2 tablespoons fish sauce (for non-vegetarian version) or soy sauce (for vegetarian version)
• 1 tablespoon sugar
• Fresh Thai basil leaves, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. In a large skillet or wok, heat a bit of the coconut milk over medium-high heat. Add the green curry paste and stir-fry for 2-3 minutes until fragrant.
2. Add the chicken pieces (or tofu) and cook until they are no longer pink on the outside.
3. Pour in the remaining coconut milk and bring the mixture to a simmer.
4. Stir in the fish sauce (or soy sauce) and sugar. Mix well.
5. Add the mixed vegetables and simmer for about 5-7 minutes, until they are tender but still crisp.
6. Serve hot over cooked jasmine rice, garnished with fresh Thai basil leaves.