Zingy Thai Green Chicken Coconut Curry Recipe - A Fiery Delight - Urban Organic

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, sliced thin
• 2-3 tbsps green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for best texture)
• 1 tbsp coconut oil or vegetable oil
• ½ cup chicken broth or water
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 red bell pepper, sliced
• 1 zucchini or green beans, sliced
• 1 cup baby spinach or Thai basil leaves
• Juice of ½ lime
• Cooked jasmine rice, for serving
• Optional toppings: fresh cilantro, lime wedges, sliced chili, or extra Thai basil