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Thai Green Curry with Chicken
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Vibrant green curry with tender chicken, bell peppers, baby corn, and aromatic Thai basil.
Ingredients:
  • 2 tablespoons peanut oil
  • 0.25 cup Thai green curry paste
  • 3 cloves garlic, minced
  • 1 (1/4 inch thick) slice ginger, finely grated
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 (15 ounce) can baby corn pieces, drained
  • 1 (8 ounce) can bamboo shoots, drained
  • 2 (13.5 ounce) cans coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 6 makrut lime leaves
  • 1 red bell pepper, cut into thin strips
  • 1 orange bell pepper, cut into thin strips
  • 0.25 cup thinly sliced Thai basil, or more to taste
Instructions:
  • Warm the oil in a wok until it shimmers. Stir in curry paste, garlic, and ginger, frying until fragrant for 2 to 3 minutes. Add chicken breast slices, coat them by stirring, and cook until slightly pink in the center for 3 to 5 minutes.
  • While the chicken is cooking, simmer the baby corn and bamboo shoots in a saucepan filled with water over high heat. Boil them, then drain and cover with fresh water.
  • 1. In a wok, gently heat the coconut milk until it simmers, approximately 5 minutes, stirring occasionally. 2. Drain the corn and bamboo shoots and incorporate them into the wok. Add fish sauce, palm sugar, and lime leaves. 3. Return to a simmer and cook for another 5 minutes. 4. Finally, mix in the bell pepper strips and cook until they are crisp-tender, approximately 3 minutes.
  • Take the curry off the heat and gently fold in the fragrant Thai basil.

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