Thai Green Curry Chicken

Cut chicken into 1-inch chunks. Mince garlic and ginger. Slice bell pepper into strips and cut zucchini into thin half-moons. Measure all ingredients.

Heat a large pot over medium heat. Add the curry paste and toast for 1–2 minutes, stirring constantly, until fragrant.

Pour in half the coconut milk and stir until the paste dissolves and combines smoothly.

Add chicken chunks and stir to coat with the curry mixture. Cook for 3–4 minutes until the meat is no longer raw on the outside.

Pour in the remaining coconut milk, chicken broth, minced garlic, ginger, and bruised lemongrass stalk (if using). Bring to a gentle simmer.

Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until chicken is cooked through.

Add bell pepper and zucchini. Simmer for 3–4 minutes until vegetables begin to soften.

Stir in spinach and cook for 1 minute until wilted. Remove lemongrass stalk.

Add fish sauce, lime juice, and sugar (if using). Taste and adjust seasoning: add more fish sauce for depth, lime for brightness, or sugar to balance heat.

Divide cooked jasmine rice among bowls. Ladle curry and vegetables over rice. Garnish with fresh Thai basil or mint leaves.