• 15 ml (1 Tbsp) olive oil
• 75–100 g (½ small) onion, chopped
• 400 ml (1 can) lite coconut milk
• 45 ml (3 Tbsp) vegetable or chicken stock
• 15 ml (1 Tbsp) soy sauce or tamari (gluten-free)
• 110–120 g (1 jar) green curry paste (adjust to taste for heat level)
• 300–400 g (2 cups) chopped mixed vegetables (white potatoes, sweet potatoes, carrots, green beans, bell peppers, etc.)
• 340 g (¾ lb) boneless skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
• Salt and freshly ground black pepper, to taste
• Cooked jasmine rice, for serving (about 300–400 g cooked rice / 150–200 g uncooked)

Optional: 5–10 ml (1–2 tsp) brown sugar (mentioned in original directions)

1. Sauté the onion
   Heat the 15 ml olive oil in a medium to large saucepan over medium-high heat. Add the chopped onion and sauté for 3–5 minutes until softened and fragrant.
2. Build the sauce
   Stir in the 400 ml lite coconut milk, 45 ml stock, 15 ml soy sauce/tamari, green curry paste, and brown sugar (if using). Bring the mixture to a gentle boil, stirring well to combine.
3. Add chicken and vegetables
   Reduce heat to low. Add the 340 g chicken pieces and 300–400 g chopped vegetables. Stir to coat everything in the sauce.
4. Simmer
   Cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature 74°C / 165°F) and the vegetables are tender but not mushy.
5. Serve
   Taste and adjust seasoning with salt and pepper. Spoon over hot jasmine rice and serve immediately. Garnish with fresh Thai basil or cilantro if desired.

Tips for Success

• Spice level — Green curry paste varies in heat. Start with less and add more to suit your family’s preference.
• Vegetable choices — Use firmer veggies like potatoes and carrots that hold up well during simmering. Add quicker-cooking ones (like green beans or spinach) toward the end.
• Make it richer — Use full-fat coconut milk for a creamier sauce.
• Meal prep — This recipe reheats beautifully. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
• Variations — Swap chicken for shrimp, tofu, or chickpeas for a different protein option.

This one-pot green curry is aromatic, satisfying, and loaded with fresh vegetables — a true weeknight winner that tastes like it came from your favorite Thai restaurant!