Authentic Thai Green Chicken Curry Recipe

Heat the vegetable oil in a large pot or wok over medium heat.

Add the green curry paste and cook for 2 minutes, stirring constantly to release the flavors.

Add the chicken pieces to the pot and cook until browned on all sides.

Pour in the coconut milk and chicken broth, stirring well to combine.

Add the fish sauce, soy sauce, and brown sugar, and stir until the sugar has dissolved.

Bring the curry to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

Add the green beans and red bell pepper to the pot and cook for an additional 5 minutes, or until the vegetables are tender-crisp.

Stir in the fresh basil leaves and cook for 1 minute.

Remove the pot from heat and let it sit for a few minutes before serving.

Serve the Green Chicken Curry hot with steamed rice or noodles.