Quick & Creamy Thai Green Chicken Curry - Crock Recipes

Name: Quick & Creamy Thai Green Chicken Curry - Crock Recipes
Ingredients: 1 tablespoon vegetable oil; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (approx. 450g); 1 medium yellow onion, thinly sliced (approx. 150g); 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons green curry paste (adjust to taste for spice level); 1 (13.5 ounce/400ml) can full-fat coconut milk; 1 cup chicken broth (240ml); 1 red bell pepper, seeded and sliced (approx. 150g); 1 green bell pepper, seeded and sliced (approx. 150g); 1 cup snow peas, trimmed (approx. 100g); 1 tablespoon fish sauce (optional, for umami); 1 tablespoon lime juice, fresh; 1 teaspoon brown sugar (or palm sugar); Fresh cilantro leaves, for garnish; Optional: 1-2 Thai bird chiles, finely minced (for extra heat); Cooked jasmine rice (optional)

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Skip takeout! This quick Thai Chicken Curry with Coconut Milk is packed with flavor and ready in 40 mins. Easy, delicious, and perfect for weeknights.

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Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (approx. 450g)
1 medium yellow onion, thinly sliced (approx. 150g)
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons green curry paste (adjust to taste for spice level)
1 (13.5 ounce/400ml) can full-fat coconut milk
1 cup chicken broth (240ml)
1 red bell pepper, seeded and sliced (approx. 150g)
1 green bell pepper, seeded and sliced (approx. 150g)
1 cup snow peas, trimmed (approx. 100g)
1 tablespoon fish sauce (optional, for umami)
1 tablespoon lime juice, fresh
1 teaspoon brown sugar (or palm sugar)
Fresh cilantro leaves, for garnish
Optional: 1-2 Thai bird chiles, finely minced (for extra heat)
Cooked jasmine rice (optional)