Thai Green Curry

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the green curry paste and cook for 1-2 minutes, allowing the paste to release its aroma.
4. Add the chicken pieces to the skillet and cook until browned on all sides and cooked through.
5. Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer.
6. Add the sliced red bell pepper and zucchini to the curry. Cook until the vegetables are tender-crisp, about 5-7 minutes.
7. Stir in the frozen peas and lime juice. Cook until the peas are heated through, about 2 minutes.
8. Serve the Thai green curry hot over cooked rice. Garnish with fresh cilantro, if desired.