Preparation Guide

Shopping List

• 1 lb chicken breast, sliced
• 2 tablespoons green curry paste
• 1 can coconut milk
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup fresh basil leaves
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Jasmine rice, for serving

Preparing Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.

2. Add the sliced chicken and cook until it turns white on the outside.

Cooking Instructions

3. Pour in the coconut milk and bring the mixture to a simmer. Add the fish sauce and sugar, stirring to combine.

4. Add the sliced bell pepper and zucchini to the pot. Simmer for another 10 minutes until the vegetables are tender and the chicken is cooked through.

Serving Instructions

5. Stir in the fresh basil leaves just before serving. Serve hot over jasmine rice.