Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil or coconut oil
  • 2-3 tablespoons green curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth or stock
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 1 cup baby spinach
  • Fresh basil and cilantro for garnish

Instructions:

  1. Heat the oil in a large skillet or wok over medium-high heat.
  2. Add the chicken pieces and sauté until golden brown.
  3. Stir in the green curry paste, cooking for 1-2 minutes until fragrant.
  4. Add the coconut milk and chicken broth, stirring to combine.
  5. Incorporate fish sauce and brown sugar, mixing well.
  6. Add sliced bell pepper and snap peas; simmer for 5-7 minutes.
  7. Stir in baby spinach until wilted.
  8. Taste and adjust seasoning as needed.
  9. Serve hot, garnished with fresh basil and cilantro.