Green Thai Chicken Curry

1.Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the green curry paste and cook for another minute, stirring constantly to release its flavors.

5.Increase the heat to medium-high and add the chicken pieces, cooking until they are no longer pink, about 5-7 minutes.

6.Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

7.Add the fish sauce, brown sugar, torn kaffir lime leaves, and smashed lemongrass. Stir well and let it simmer for 10-15 minutes, allowing the flavors to meld.

8.In the last 5 minutes of cooking, add the sliced bell peppers and snap peas or green beans. Cook until the vegetables are tender but still vibrant in color.

9.Remove the pot from heat and stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper as needed.

10.Serve the curry hot over a bed of jasmine rice, garnished with fresh basil leaves.