Thai Green Curry
A rich and flavorful Thai green curry made with tender chicken, bamboo shoots, and aromatic spices, served with jasmine rice.
45m4Servings
Nutrition
517kcal
40gProtein
11gCarbs
37gFat
Ingredients
Thick Coconut Milk
¾ cup
Green Curry Paste
50 g
Chicken Thigh
1 lb
Thin Coconut Milk
1 cup
Chicken Stock
1 cup
Palm Sugar
2 tbsp
Fish Sauce
1½ tbsp
Kaffir Lime Leaves
3 pieces
Bamboo Shoots
1½ cups
Spur Chili
1 piece
Thai Basil
1 cup
Instructions
1Prepare the Curry Base
10m
10mReduce Coconut Milk
In a pot, reduce 3/4 cup of coconut milk until it thickens and the oil begins to separate. This may take some time and may not happen with all brands of coconut milk.
Sauté Curry Paste
Add 50g of green curry paste to the reduced coconut milk and sauté until fragrant, about 1-2 minutes. If you want a less spicy curry, use less paste.
2Cook the Chicken
20m
20mAdd Chicken and Liquids
Add 1 lb of chicken thigh pieces to the pot. Pour in 1 cup of thin coconut milk and 1 cup of chicken stock. Stir to combine.
Simmer Chicken
Bring the curry to a simmer and let it cook for 10-15 minutes, or until the chicken is fork-tender. This allows the chicken to absorb the flavors.
3Add Remaining Ingredients
5m
5mAdd Seasonings and Vegetables
Stir in 2 tbsp of palm sugar, 1.5 tbsp of fish sauce, 3-4 kaffir lime leaves, and 1.5 cups of bamboo shoots. If you forgot to add kaffir lime leaves earlier, you can add them now.
Add Chilies and Basil
Add 1 sliced spur chili (or red bell pepper strips for less heat) and 1 cup of Thai basil leaves. Stir gently to incorporate.
4Taste and Adjust
2m
2mTaste and Season
Taste the curry and adjust seasoning as needed. You may need to add a little more fish sauce for saltiness or palm sugar for sweetness. Remember that the curry will be served with rice, so it should be slightly stronger in flavor.
5Serve
3m
3mServe with Rice
Ladle the green curry over a plate of steamed jasmine rice. Garnish with extra basil leaves or chili slices if desired.
Tips
For a richer color and flavor, you can blend a handful of Thai basil leaves with a little coconut milk and add it to the curry towards the end of cooking.
If you can't find spur chilies, red bell peppers can be used for color, but they won't add as much heat.
Ensure the chicken is cooked through but still tender; overcooked chicken will make the curry less enjoyable.
The separation of coconut oil is a sign of a well-made curry base, but don't worry if it doesn't happen with your specific brand of coconut milk.