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 I felt the chicken got a little dry. Maybe next time I'll marinate it first. Otherwise, the flavors were great, and I liked the creaminess.
It was okay. The coconut milk made it really creamy, which I liked. But I felt like it needed a little more salt. Overall, a decent weeknight meal.
Easy and tasty! Perfect for a quick dinner. I added some bamboo shoots, which I think made it even better. Would make this again for sure!
This recipe is a winner! The flavors are fantastic, and it's surprisingly easy to make. I made it for a dinner party, and everyone loved it!
Great recipe! It's easy to customize and the flavors are spot on. I added some extra vegetables, and it turned out perfectly. I'll be making this regularly.
