Ingredients:
- 1 lb chicken, beef, shrimp, or tofu, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2-3 tbsp green curry paste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 tbsp fish sauce (or soy sauce for vegetarian/vegan option)
- 1 tsp brown sugar
- Fresh basil leaves (for garnish)
- Cooked jasmine rice
Instructions:
- In a large skillet or wok, heat a couple of tablespoons of coconut milk over medium heat.
- Add green curry paste and stir-fry for a minute until fragrant.
- Add chicken, beef, shrimp, or tofu and cook until protein is nearly cooked through.
- Pour in the remaining coconut milk, fish sauce (or soy sauce), and brown sugar.
- Add sliced red bell pepper, zucchini, and broccoli.
- Simmer for 5-7 minutes until vegetables are tender.
- Serve hot over cooked jasmine rice and garnish with fresh basil leaves.