Thai Green Curry

Try our Thai Green Chicken Curry! It's got spicy green paste, creamy coconut milk, and soft chicken. Add some crunchy bell peppers and bamboo shoots. Eat it with soft jasmine rice. It's a fun and yummy Thai meal!

5 from 3 votes

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Course: Main Course

Cuisine: Thai

Keyword: Authentic Thai Cuisine, Chicken Curry Recipe, Thai Green Curry

Prep Time: 15

Cook Time: 25

Servings: people

Calories: 556kcal

Cost: 14

Equipment

Knife For cutting the chicken and vegetables.
Cutting Board For cutting the chicken and vegetables.
Large skillet or wok For cooking the curry.
Measuring cups and spoons To accurately measure ingredients like coconut milk, curry paste, and seasonings.
Stirring Spoon or Spatula For stirring the curry while cooking.
Pot or rice cooker To cook the jasmine rice.
Bowls For mixing and marinating the chicken (if you choose to marinate).
Serving Dishes To serve the curry and rice.

Ingredients

For the Curry:

1 lb chicken breast or thigh cut into bite-sized pieces
2 tablespoons vegetable oil
4 tablespoons Thai green curry paste adjust to taste
14 oz coconut milk
1 cup chicken stock
1-2 tablespoons fish sauce adjust to taste
1 tablespoon sugar
1 cup bamboo shoots sliced
1 red bell pepper thinly sliced
1 cup Thai basil leaves
2 kaffir lime leaves torn (optional)

For Serving:

2 cups Steamed jasmine rice

US Customary - Metric

Instructions

Cook the Chicken:

Heat the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and fry for 1-2 minutes until aromatic.
Add the chicken pieces and stir until they are coated with the curry paste and are beginning to cook on all sides.

Simmer the Curry:

Pour in the coconut milk and chicken stock. Bring the mixture to a gentle boil.
Add fish sauce and sugar, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through.

Add Vegetables:

Add the bamboo shoots, sliced red bell pepper, Thai basil leaves, and kaffir lime leaves. Cook for an additional 5 minutes.

Serve:

Taste and adjust seasoning if necessary. Serve hot with steamed jasmine rice.

Nutrition