Thai Green Curry

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into bite-size pieces
• 2 tbsp green curry paste
• 14 oz coconut milk (one can)
• 1 cup chicken broth
• 1 medium zucchini, sliced into half-moons
• 1 cup fresh baby spinach
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• cooked jasmine rice for serving

Directions

1. Heat oil in a large skillet over medium-high heat, add the curry paste and stir for about 1 minute until fragrant.
2. Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on the outside.
3. Pour in the coconut milk and chicken broth, stir everything together, and bring to a gentle simmer.
4. Stir in the fish sauce and brown sugar, then add the zucchini and cook for 5 minutes until just tender.
5. Fold in the spinach and let it wilt for about 1 minute, then taste and adjust salt or fish sauce as needed.
6. Serve hot over jasmine rice.

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