Green Curry (Thai)

• 1 can (13.5 oz) coconut milk
• 1/4 cup Thai green curry paste
• 1 lb chicken breast, cut into bitesize pieces
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained and sliced
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 cup fresh basil leaves
• Cooked jasmine rice, for serving

Steps

1. 1 Heat coconut milk in a large skillet over medium heat until it simmers.
2. 2 Stir in green curry paste and cook for 2 minutes.
3. 3 Add chicken, ensuring it's coated in the sauce. Cook until the chicken reaches 165°F.
4. 4 Stir in bell pepper and bamboo shoots. Cook until vegetables are tender.
5. 5 Add fish sauce and palm sugar, stirring to combine.
6. 6 Toss in basil leaves and cook for another minute.
7. 7 Serve immediately with jasmine rice.

Nutrition

Tips

• For a vegan option, swap chicken for firm tofu.
• Adjust curry paste to taste if you prefer more or less heat.
• Fresh basil is key, but Thai basil is ideal if available.
• Use canned bamboo shoots for convenience.
• Always check chicken reaches 165°F for safety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 1 month. Reheat gently on the stove.

Serving Suggestions

• Pair with a side of steamed jasmine rice.
• Serve with a wedge of lime for extra zing.
• Add a side of cucumber salad for a refreshing crunch.
• Finish with a sprinkle of roasted peanuts for texture.

FAQ