Thai Green Curry Chicken Stir-Fry

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup snow peas
• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai green curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 1/4 cup fresh basil leaves
• Cooked jasmine rice for serving

Directions:

1. In a bowl, mix the coconut milk, Thai green curry paste, fish sauce, and brown sugar until well combined.
2. In a large skillet or wok, heat vegetable oil over medium-high heat.
3. Add the sliced chicken and stir-fry until cooked through.
4. Add the bell pepper and snow peas, continue to stir-fry for another 2-3 minutes.
5. Pour the coconut milk mixture over the chicken and vegetables, stirring to combine.
6. Simmer for 5-7 minutes until the sauce thickens slightly.
7. Stir in fresh basil leaves and remove from heat.
8. Serve the Thai green curry chicken stir-fry over cooked jasmine rice.