Thai Green Chicken Curry

Steps

1. 1.

   1.

   Bloom The Paste** Warm oil in a wide pot over medium heat. Add green curry paste and stir for 1 to 2 minutes until fragrant and the oil looks a bit red-green around the edges.

2. 2.

   Add Coconut Milk

   Pour in about half the coconut milk and stir until the paste dissolves into a smooth sauce. Let it bubble gently for 2 minutes so the flavors open up.

3. 3.

   Cook The Chicken

   Add chicken slices and stir to coat. Cook 4 to 5 minutes until the outside turns opaque. Add remaining coconut milk and stock. Bring to a gentle simmer.

4. 4.

   Season The Broth

   Stir in fish sauce and sugar. Taste; it should be salty, a little sweet, and aromatic. Add more paste now if you want more heat.

5. 5.

   Add Vegetables

   Tip in zucchini and green beans. Simmer 6 to 8 minutes until the chicken is cooked through and the vegetables are tender but not mushy.

6. 6.

   Finish And Serve

   Turn off the heat. Tear in basil and add chilli if using. Serve over warm jasmine rice with lime wedges for squeezing at the table.