For a spicier curry, add a finely chopped Thai chili pepper along with the curry paste. If you can't find palm sugar, brown sugar can be substituted. Adjust the amount of fish sauce and palm sugar to your taste preferences. Garnish with extra Thai basil and a squeeze of lime juice for added freshness.
Thai Green Curry with Chicken
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS30
Transport yourself to the vibrant streets of Thailand with this aromatic and flavorful Green Curry. Tender chicken and crisp vegetables simmer in a creamy coconut milk broth infused with fragrant spices and herbs. A guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol32 mg
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Fiber11 g
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Protein23 g
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Saturated Fat38 g
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Sodium931 mg
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Sugar13 g
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Fat58 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
Heat peanut oil in a wok or large skillet over medium-high heat until it shimmers. Add Thai green curry paste, minced garlic, and grated ginger. Stir-fry until fragrant, about 2-3 minutes.
02
Step
5 mins
Add thinly sliced chicken breasts to the wok and stir until coated with the curry paste mixture. Cook until the chicken is just slightly pink in the center, about 3-5 minutes.
03
Step
1 mins
While the chicken is cooking, prepare the baby corn and bamboo shoots. In a small saucepan, cover the baby corn and bamboo shoots with water. Bring to a boil over high heat, then drain immediately. This parboiling step helps to soften the vegetables.
04
Step
5 mins
Pour coconut milk into the wok with the chicken. Bring to a slow simmer, stirring occasionally, about 5 minutes. Add the drained baby corn and bamboo shoots. Stir in fish sauce, palm sugar, and makrut lime leaves. Bring the mixture back up to a simmer and cook for an additional 5 minutes.
05
Step
3 mins
Add the red and orange bell pepper strips to the curry. Cook until the peppers are crisp-tender, about 3 minutes.
06
Step
1 mins
Remove the curry from heat and stir in the thinly sliced Thai basil. Serve hot over steamed jasmine rice.
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Please Rate
Pearline Hills
May 19, 2025I used tofu instead of chicken and it worked great for a vegetarian option.
Madonna Welch
May 4, 2025I've made this curry several times now and it's always a hit. The instructions are clear and easy to follow.
Aliyah Moen
Apr 20, 2025The makrut lime leaves really make a difference. Don't skip them if you can find them!
Jacinto Ruecker
Mar 20, 2025I added a can of diced tomatoes for a bit of acidity. It was delicious!
Donald Moore
Feb 28, 2025This recipe is amazing! The flavors are so well balanced and the chicken is so tender.