Name: Creamy Coconut Thai Green Curry with Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.1 lbs Chicken breast, thinly sliced; 14 oz Full-fat coconut milk; 3 tbsp Thai green curry paste; 1 tbsp Vegetable oil; 1 cup Bamboo shoots, sliced; 1 medium Green bell pepper, sliced; 2 tbsp Fish sauce; 1 tbsp Palm sugar (or brown sugar); 0.5 cup Thai basil leaves; 4 leaves Kaffir lime leaves, torn

"This Thai green curry is a harmonious blend of vibrant green chilies, fragrant lemongrass, and rich coconut milk. Tender chicken breast and crisp vegetables simmered in a luscious sauce create an unforgettable dining experience that rivals your favorite restaurant."

1 Ingredients

Qty	Item
1.1 lbs 500 g	Chicken breast, thinly sliced
14 oz 400 ml	Full-fat coconut milk
3 tbsp 50 g	Thai green curry paste
1 tbsp 15 ml	Vegetable oil
1 cup 150 g	Bamboo shoots, sliced
1 medium 150 g	Green bell pepper, sliced
2 tbsp 30 ml	Fish sauce
1 tbsp 15 g	Palm sugar (or brown sugar)
0.5 cup 15 g	Thai basil leaves
4 leaves 4 leaves	Kaffir lime leaves, torn

2 Instructions

Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant and the oil begins to separate slightly.

Pour in about 1/2 cup of the coconut milk and stir well with the paste. Let it bubble for a minute until the coconut oil starts to 'split' and turn green.

Add the sliced chicken breast to the wok. Stir to coat the chicken thoroughly in the curry mixture and cook until the outside is no longer pink.

Pour in the remaining coconut milk and add the sliced bell peppers and bamboo shoots. Bring the mixture to a gentle simmer.

Stir in the torn kaffir lime leaves, fish sauce, and palm sugar. Simmer for 10-12 minutes until the chicken is cooked through and the sauce has reached your desired consistency.

Taste the sauce and adjust the saltiness with more fish sauce or sweetness with more sugar if needed. Remove from heat and stir in the fresh Thai basil leaves. Serve immediately over steamed jasmine rice.

·
Use full-fat coconut milk for the most authentic, creamy texture; light coconut milk will be too watery.
·
Don't skip the kaffir lime leaves—they provide the signature citrusy aroma that defines green curry.
·
To make it spicier, add a few chopped Thai bird's eye chilies along with the curry paste.
·
Always add the Thai basil at the very end to prevent it from turning black and losing its flavor.

? Frequently Asked Questions

Can I use store-bought curry paste?

Yes, high-quality brands like Maesri or Mae Ploy are excellent and used by many chefs for consistent flavor.

Is this recipe gluten-free?

Generally yes, but always check your curry paste and fish sauce labels for hidden gluten additives.

What can I use instead of chicken?

Shrimp, tofu, or beef work beautifully with this green curry base. Adjust cooking times accordingly.

What if I can't find kaffir lime leaves?

You can substitute with 1 teaspoon of fresh lime zest, though the flavor profile will be slightly different.

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