Written by Bhaavyaa

The three core ingredients of almost any Indian curry are garlic, onion and ginger. But what makes a good thai curry? Scroll to find out!


  1. 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
  2. 2 tbsp green curry paste
  3. 1 tbsp olive oil
  4. 1 can coconut milk
  5. 1 cup chicken broth
  6. 1 onion, chopped
  7. 2 garlic cloves, minced
  8. 1 red bell pepper, chopped
  9. 1 zucchini, sliced
  10. 1 tbsp fish sauce
  11. 1 tbsp brown sugar
  12. 2 kaffir lime leaves (optional)
  13. 1/4 cup fresh basil leaves, chopped
  14. Salt and pepper to taste


  1.  In a large bowl, mix together the chicken and green curry paste until the chicken is well coated.
  2. In a large pot or dutch oven, heat olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
  3. Add the onion, garlic, bell pepper, and zucchini to the pot. Cook for an additional 5 minutes.
  4. Pour in the coconut milk, chicken broth, fish sauce, brown sugar, and kaffir lime leaves (if using). Stir well and bring to a simmer. Cook for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
  5. Season with salt and pepper to taste. Stir in the chopped basil leaves just before serving. Serve with rice or noodles.

Note: You can adjust the amount of curry paste and fish sauce to your taste preference. If you like it spicier, add more curry paste. If you like it saltier, add more fish sauce.

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