Busy Mamas: Chicken thai green curry

Chicken Thai Green Curry with Red Bell Peppers

Prep Time: 15 minutes

Ingredients:

• 2 tablespoons vegetable oil

• 450g boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 red bell pepper, sliced

• 1 can (14 ounces) coconut milk

• 2-3 tablespoons green curry paste (adjust to taste)

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 cup chicken broth

• 1 cup snap peas (optional)

• Fresh coriander leaves, for garnish

• Cooked jasmine rice, for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the chicken pieces and cook until they are no longer pink, about 5 minutes.

3. Add the sliced red bell pepper and cook for another 2 minutes until they start to soften.

4. Stir in the green curry paste and cook for 1 minute until fragrant.

5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine.

6. Bring the mixture to a simmer and cook for about 10 minutes, until the chicken is cooked through and the sauce has thickened slightly.

7. If using snap peas, add them in the last 5 minutes of cooking.

8. Serve the curry over cooked jasmine rice and garnish with fresh coriander leaves.

Nutritional Values (per serving):

• Calories: 400

• Protein: 25g

• Carbohydrates: 20g

• Fat: 25g

• Fiber: 3g

• Sugar: 10g

Enjoy your delicious Chicken Thai Green Curry with Red Bell Peppers!