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!
Not as flavorful as I expected. I'm not sure what went wrong, but it didn't have the same impact as other Thai curries I've had. Perhaps the curry paste wasn't strong enough.
Not my favorite. I found the curry paste overpowering, and the dish was too spicy for my liking. Maybe I used too much. I might try it again with less paste.
This is the best Thai green curry I've ever had! The balance of flavors is perfect. The recipe is straightforward and easy to follow. I especially loved the blend of sweet, spicy, and savory!
Absolutely delicious! The flavors were incredible, and the chicken was perfectly cooked. I loved how easy it was to adapt the vegetables to my liking. Will definitely be making this again!
It was ok, a little too much coconut milk for me. I'd probably add less next time and maybe some lime juice to brighten it up. The vegetables were cooked well.
