Thai Green Curry
A fragrant coconut milk curry with chicken, bamboo shoots, and Thai basil. Rich, aromatic, and ready in 30 minutes.
This Thai green curry brings the complex, layered flavors of a Bangkok street stall to your kitchen in about 30 minutes. Green curry paste is bloomed in coconut cream until fragrant, then simmered with coconut milk, sliced chicken, bamboo shoots, bell pepper, and green beans. Fish sauce and a touch of palm sugar balance the heat with salty sweetness, and a handful of fresh Thai basil stirred in at the end adds a bright, peppery finish. The curry is meant to be saucy and aromatic, perfect ladled generously over steamed jasmine rice. Adjust the amount of curry paste to your preferred spice level.
Nutrition per Serving
390
Calories
28g
Protein
14g
Carbs
26g
Fat
Ingredients
- 1 lb boneless skinless chicken thighs, sliced
- 1 (13.5 oz) can coconut milk
- 3 tbsp green curry paste
- 1 (8 oz) can bamboo shoots, drained
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and halved
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 cup fresh Thai basil leaves
- 1 tbsp vegetable oil
- 1 tbsp lime juice
Instructions
Open the can of coconut milk without shaking it. Scoop out the thick cream from the top (about 1/4 cup) and set the remaining coconut milk aside.
Heat vegetable oil in a large saucepan or wok over medium heat. Add the coconut cream and green curry paste. Stir and cook for 2-3 minutes until the paste is very fragrant and the oil begins to separate.
Add the sliced chicken and cook for 3-4 minutes, stirring to coat the pieces in the curry paste, until the outside is no longer pink.
Pour in the remaining coconut milk. Add the bamboo shoots, bell pepper, and green beans. Stir in the fish sauce and brown sugar.
Bring to a gentle simmer and cook for 10-12 minutes until the chicken is cooked through and the vegetables are tender.
Remove from heat. Stir in the lime juice and Thai basil leaves. Serve over steamed jasmine rice.
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