Vibrant Thai Green Curry Fish

Heat vegetable oil in a large skillet or pot over medium heat. Add green curry paste and cook, stirring constantly, for 1 minute until fragrant.

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

Stir in the fish sauce and brown sugar. Continue to simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add the fish pieces, broccoli florets, and sliced red bell pepper to the simmering curry. Gently stir to ensure all ingredients are coated.

Cover the skillet and cook for 5-7 minutes over medium-low heat, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.

Remove from heat. Serve immediately over steamed jasmine rice, garnished with fresh basil leaves.