Follow these steps for perfect results
chicken thigh fillets
cut into bite-sized pieces
snow peas
stringed
coconut milk
green curry paste
fish sauce
kaffir lime leaves
dried fresh or frozen
green chili
sliced
sweet basil
water
Cut the chicken into bite-sized pieces.
String the snow peas and set them aside.
Heat 1/2 cup of the coconut milk in a wok over medium heat until bubbling.
Add the green curry paste and stir until fragrant.
Add the fish sauce and chicken pieces.
Stir constantly until the chicken is coated and no longer pink.
Mix the remaining 1/2 cup coconut milk with 1/2 cup water and add to the pan.
Add the kaffir lime leaves and chilies.
Simmer gently for 15 minutes.
Stir in the snow peas and basil leaves.
Simmer for 5 minutes longer.
Serve with freshly cooked white rice.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
Add other vegetables such as bell peppers, broccoli, or carrots for extra nutrients and flavor.
For a richer sauce, use full-fat coconut milk.
Everything you need to know before you start
15 minutes
Can be prepped ahead by chopping the vegetables and chicken.
Serve over rice in a bowl, garnished with fresh basil and a lime wedge.
Serve with white rice or brown rice
Garnish with fresh basil leaves
Add a squeeze of lime juice before serving
Pairs well with the spice and coconut milk.
Crisp and refreshing to balance the richness.
Discover the story behind this recipe
Common dish in Thai cuisine.
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