Speedy One-Pot Thai Green Curry with Chicken and Chickpeas

1.Heat the coconut oil in a large pot or Dutch oven over medium-high heat.

2.Add the cut chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. The chicken does not need to be cooked through yet.

3.Reduce the heat to medium. Add the green curry paste to the pot and stir constantly for 1 minute until fragrant, ensuring it coats the chicken.

4.Pour in the full-fat coconut milk and chicken broth. Stir well to combine and scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

5.Stir in the brown sugar and fish sauce. Season lightly with salt and pepper.

6.Add the sliced red bell pepper and broccoli florets. Continue to simmer gently for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through (internal temperature of 165°F or 74°C).

7.Stir in the rinsed chickpeas during the last 2 minutes of cooking to heat them through.

8.Remove the pot from the heat. Stir in the fresh basil leaves and the juice of half a lime.

9.Taste the curry and adjust seasoning if necessary (add more sugar for sweetness, fish sauce for saltiness, or lime juice for brightness).

10.Serve immediately over hot jasmine rice.