Thai Green Chicken Curry

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

3. 3

   Add the chicken thighs and cook until they are no longer pink on the outside.

4. 4

   Pour in the coconut milk and bring to a simmer.

5. 5

   Add the sliced red bell pepper and green beans to the pan.

6. 6

   Stir in the fish sauce and sugar, and let the curry simmer for about 10-15 minutes until the chicken is cooked through and the vegetables are tender.

7. 7

   Taste and adjust seasoning if necessary.

8. 8

   Serve hot, garnished with fresh basil leaves.