Thai Green Curry with Chicken
This fragrant, creamy Thai green curry comes together quicker than takeout, with a perfect balance of spicy, sweet, and salty. It's a weeknight-friendly dish that feels like a special treat, using easy-to-find ingredients.
Prep time15 min
Cook time25 min
Total time40 min
Servings4 servings
DifficultyMedium
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Thai green curry paste (store-bought or homemade)
- 400 ml (1 can) coconut milk, divided
- 500 g boneless, skinless chicken thighs, cut into bite-size pieces
- 1 cup (150 g) bamboo shoots (canned, drained) or eggplant chunks
- 1 red bell pepper, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 4-5 kaffir lime leaves, torn
- 1/2 cup Thai basil leaves (or regular basil)
- Cooked jasmine rice, for serving
Instructions
- 1Heat the oil in a large wok or saucepan over medium-high heat. Add the green curry paste and stir-fry for 1 minute until fragrant.
- 2Pour in about half the coconut milk (the thick top part if separated). Cook, stirring, for 2-3 minutes until the oil starts to separate and the paste is well combined.
- 3Add the chicken pieces and stir to coat with the curry mixture. Cook for 2-3 minutes until the chicken is no longer pink on the outside.
- 4Pour in the remaining coconut milk and 1/2 cup (120 ml) water. Bring to a gentle simmer, then reduce heat to medium-low.
- 5Add the bamboo shoots, bell pepper, fish sauce, sugar, and kaffir lime leaves. Simmer uncovered for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
- 6Stir in the Thai basil leaves and remove from heat. Serve hot over steamed jasmine rice.
Tips
- Use full-fat coconut milk for the creamiest result; light coconut milk can make the curry watery.
- If you like more heat, add a sliced green chilli with the vegetables.
- For a richer flavor, use chicken thighs instead of breast; they stay moist during simmering.
- Don't skip the kaffir lime leaves – they add a unique citrusy aroma. If unavailable, use a strip of lime zest.
