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!
Very flavorful! I added a bit more curry paste because I like it spicy. The combination of ingredients is excellent and the whole meal is very satisfying.
It was alright. I think the spice level was a bit inconsistent, with some bites being very spicy and others not so much. Could be the distribution of the paste.
Good, but not great. It's a decent recipe, but it could use a little more depth of flavor. Perhaps a splash of fish sauce would help.
Wow! This is restaurant-quality Thai food! The flavors are complex and delicious. This is a dish I'll definitely be sharing with friends.
The best Thai green curry recipe out there! The balance of flavors is spot on, and it's easy to customize. I add different vegetables depending on what's in season.
