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Authentic Thai Green Curry Chicken

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Classic Thai green curry with chicken and bamboo shoots, made with traditional curry paste and no added cooking oil. This recipe balances creamy coconut milk, aromatic herbs, and spicy green curry paste for an authentic flavor.

Ingredients

Scale
  • 1¾ cups coconut milk, divided
  • 3½ tablespoons green curry paste, store bought or homemade
  • 1 cup chicken stock, unsalted
  • 1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces
  • 2 tablespoons finely chopped palm sugar or light brown sugar
  • 1½ to 2 tablespoons fish sauce
  • 4 makrut lime leaves (kaffir lime leaves)
  • 1 (550 ml) can bamboo shoot strips, drained and rinsed
  • 1 cup Thai basil leaves
  • ¼ red bell pepper, julienned
  • Jasmine rice for serving

Instructions

  1. Heat 1 cup of coconut milk in a pot over medium heat until it starts to separate and thicken.
  2. Add green curry paste and stir-fry until fragrant, about 2-3 minutes.
  3. Pour in chicken stock and remaining coconut milk, bring to a simmer.
  4. Add chicken pieces and cook until tender, about 10 minutes.
  5. Stir in palm sugar, fish sauce, and makrut lime leaves.
  6. Add bamboo shoots and red bell pepper, simmer for another 5 minutes.
  7. Remove from heat and stir in Thai basil leaves.
  8. Serve hot with jasmine rice.

Notes

For best flavor, use fresh green curry paste or a high-quality store-bought paste. Adjust the amount of fish sauce and sugar to balance saltiness and sweetness to your taste. Kaffir lime leaves add essential aroma; do not omit.

Nutrition

Find it online: https://www.receipster.com/thai-green-curry-chicken/

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