Name: Thai Green Curry with Chicken and Bamboo Shoots
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; 4 tbsp Green curry paste; 13.5 oz Full-fat coconut milk; 7 oz Bamboo shoots (sliced, canned and rinsed); 2 tbsp Fish sauce; 1 tbsp Palm sugar (or brown sugar); 4 leaves Kaffir lime leaves, torn; 0.5 cup Thai basil leaves; 2 tbsp Vegetable oil; 0.5 cup Chicken stock or water

"This vibrant Thai Green Curry features tender chicken breast and crunchy bamboo shoots simmered in a fragrant, creamy coconut milk broth. Infused with fresh Thai basil and aromatic green chili paste, it's a perfect balance of spicy, salty, and sweet flavors."

Ingredients

Qty	Item
1.1 lbs 500 g	Chicken breast, thinly sliced
4 tbsp 60 g	Green curry paste
13.5 oz 400 ml	Full-fat coconut milk
7 oz 200 g	Bamboo shoots (sliced, canned and rinsed)
2 tbsp 30 ml	Fish sauce
1 tbsp 12 g	Palm sugar (or brown sugar)
4 leaves 4 leaves	Kaffir lime leaves, torn
0.5 cup 15 g	Thai basil leaves
2 tbsp 30 ml	Vegetable oil
0.5 cup 120 ml	Chicken stock or water

How to Make Thai Green Curry with Chicken and Bamboo Shoots

Heat vegetable oil in a large wok or deep skillet over medium heat. Add the green curry paste and stir-fry for 2 minutes until very fragrant.

Pour in half of the coconut milk and stir continuously for about 3-5 minutes until the oil begins to separate from the cream.

Add the chicken slices and stir to coat them thoroughly with the curry mixture. Cook for 2-3 minutes until the outside of the chicken turns white.

Add the remaining coconut milk, chicken stock, bamboo shoots, and kaffir lime leaves. Bring to a gentle boil.

Reduce heat to low and simmer for about 10 minutes, or until the chicken is cooked through and tender.

Season with fish sauce and palm sugar. Taste and adjust; it should be a balance of salty, sweet, and spicy.

Stir in the fresh Thai basil leaves and immediately turn off the heat to keep the basil green and aromatic.

Serve hot in bowls over a bed of steamed jasmine rice.

·
To 'crack' the coconut milk, use a brand with high fat content and cook the paste in the cream until you see beads of green oil on the surface.
·
Rinse canned bamboo shoots in hot water before adding them to the curry to remove the 'canned' metallic flavor.
·
If you cannot find kaffir lime leaves, a teaspoon of lime zest provides a similar citrusy aroma.
·
Always add the Thai basil at the very end and submerge them in the hot liquid to prevent them from turning black.

Frequently Asked Questions

Can I use coconut cream instead of milk?

Yes, but you may need to add a bit more water or chicken stock to prevent the curry from becoming too thick.

How can I make this dish vegetarian?

Substitute chicken with extra-firm tofu or cauliflower, and use soy sauce or vegan 'fish' sauce instead of traditional fish sauce.

Is green curry spicier than red curry?

Generally, yes. Green curry is made with fresh green chilies which typically carry more heat than the dried red chilies used in red curry.

How long does leftover curry stay fresh?

It can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve the next day.

Video Tutorials

Thai Green Curry with Chicken | Easy Green Curry Recipe

Thai Foods | Chicken Curry with Preserved bamboo shoot

Thai Green Curry Recipe | How to make the BEST Thai Green Chicken Curry | Easy Thai Curry Recipe

Thai Green Curry Recipe แกงเขียวหวาน - Hot Thai Kitchen

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