Green Curry Chicken

Sauté the Curry Paste

Heat 1 tablespoon of oil in a pan over medium heat.
Add the green curry paste and stir continuously for about a minute until the aroma intensifies and the paste releases its flavors.

Cook the Chicken

Toss in the diced chicken and stir well to coat it in the curry mixture.

Add the Coconut Milk

Pour 400ml of coconut milk and bring it to a gentle boil.
This will create a rich and creamy base for the curry.

Mix in the Vegetables

Add the diced vegetables—like aubergine, cherry tomatoes, or baby corn.
Give everything a good stir, making sure the veggies soak up the flavors.

Season to Perfection

Drizzle in the fish sauce and sprinkle in the coconut sugar.
Stir well and let the curry simmer until the chicken is tender and the vegetables are just cooked through.

Serve and Enjoy

Ladle the hot curry over a plate of steamed rice, top it with fresh basil leaves, and enjoy the comforting flavors of homemade Thai green curry!