Thai Green Curry with Chicken and Coconut Milk for Dinner

1. 1

   Heat vegetable oil in a large skillet over medium heat. Add sliced chicken and cook until browned.

2. 2

   Stir in the green curry paste and cook for 2 minutes, allowing it to release its aroma.

3. 3

   Add coconut milk, bell peppers, and zucchini. Simmer for about 15 minutes until vegetables are tender.

4. 4

   Stir in fish sauce, sugar, and lime juice to balance the flavors.

5. 5

   Remove from heat and stir in fresh basil leaves before serving.

Per serving