Thai Green Curry | Recipe Cart | Recipe Cart

Ingredients

• 2 Tbsp oil
• 1.5 lbs chicken thighs, cut into bite sized chunks
• 4-6 Tbsp Thai green curry paste, store bought or homemade (see notes)
• 4-5 garlic cloves, chopped
• 1 Tbsp ginger, peeled and chopped
• 2 14oz cans coconut milk
• 2 cups chicken stock, low sodium if you prefer
• 1 small head broccoli, cut into florets
• 1 large carrot, diced
• 1 small red pepper, diced
• 1 small green pepper, diced
• 1 zucchini, sliced
• 5-6 Thai eggplants, quartered or halved
• 14-18 snap peas or snow peas
• 1.5 Tbsp soy sauce
• 2 Tbsp fish sauce
• 2 Tbsp brown sugar
• 4 inch lemongrass (optional)
• 1 cup Thai or regular basil leaves + more for garnishing