Heat coconut oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
Add onion, bell pepper, and garlic to the pot and cook until softened, about 5 minutes. Stir in green curry paste and cook for 1 minute more, until fragrant.
Pour in coconut milk and vegetable broth. Bring to a simmer, then return chicken to the pot.
Add broccoli, carrots, and snap peas. Simmer until vegetables are tender, about 10-15 minutes.
Stir in soy sauce, fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
Garnish with fresh cilantro and basil. Serve hot with cooked rice or noodles.
Enjoy the amazing flavors of your homemade Thai Green Curry!
It was good, but nothing spectacular. The flavors were there, but it didn't quite blow me away. A solid recipe, nonetheless.
Absolutely delicious! This recipe is a game-changer. The instructions not being specified allowed me to use the ingredients I had. Five stars!
This recipe is a winner! It's easy, flavorful, and a guaranteed crowd-pleaser. The instructions weren't specified but the ease makes it so user friendly. Highly recommend!
Really enjoyed this. Simple and delicious. The sauce was creamy and rich. I would definitely make this again, probably weekly.
This is my new go-to recipe! Simple to make, full of flavor, and everyone in my family loved it. The spice level was just right for us.
