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!
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.
I found it a bit bland. I think I needed to use a different brand of curry paste. Maybe the ingredients weren't fresh enough. I'll try again with better ingredients.
Very good! I used a store-bought curry paste, and it still tasted amazing. Next time, I might try making my own to see how much of a difference it makes. Highly recommended!
Very flavorful and easy to follow. I added some fresh basil at the end, which really enhanced the flavor. Would definitely recommend this recipe.
Very good. I added some extra veggies and a squeeze of lime at the end. The flavor was fantastic, and it was pretty simple to make.
