Instructions
Step 1.
- Heat the oil in a wok or large pot over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Step 2.
- Add a few tablespoons of the coconut milk to the paste and stir to combine, cooking until the paste dissolves.
- Add the chicken pieces and stir until they are coated in the curry paste.
Step 3.
- Pour in the remaining coconut milk and the broth. Bring the mixture to a gentle simmer.
Step 4.
- Add the bell pepper and baby corn (or other vegetables). Simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Stir in the fish sauce and sugar. Taste and adjust seasonings as needed.
Step 5.
- Turn off the heat and stir in the fresh Thai basil leaves.
- Serve the curry hot over a bed of jasmine rice.