Thai Green Curry
This vibrant and aromatic curry balances heat from fresh green chilies with the creamy richness of coconut milk. It is a quintessential Thai favorite that delivers complex layers of spice and sweetness in every bite.
- Prep time: 21 minutes
- Cook time: 26 minutes
- Total time: 47 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: International
Ingredients
- 2 cans full-fat coconut milk
- 3 tablespoons green curry paste
- 1 pound chicken breast, thinly sliced
- 2 cups bamboo shoots
- 1 red bell pepper, sliced
- 1/2 cup Thai basil leaves
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon vegetable oil
- 1 kaffir lime leaf, thinly sliced
Instructions
- Heat oil in a wok and fry the curry paste until fragrant.
- Add half of the coconut milk and stir until the oil begins to separate.
- Add the chicken and cook until it is no longer pink.
- Pour in the remaining coconut milk and bring to a gentle simmer.
- Stir in the bamboo shoots, bell pepper, fish sauce, and palm sugar.
- Simmer for 5 minutes until the vegetables are tender.
- Remove from heat and stir in the fresh Thai basil and lime leaf.
- Serve hot over steamed jasmine rice.
Tips
- Fry the curry paste in the coconut cream before adding the rest of the liquid to deepen the flavor.
- Use full-fat coconut milk for the best texture.
- Adjust the amount of curry paste depending on your spice tolerance.
Frequently Asked Questions
Can I make this vegetarian?
Yes, replace the chicken with tofu or extra vegetables and use soy sauce instead of fish sauce.
What is the secret to a good curry?
The secret is properly frying the curry paste to release its essential oils.
How long does it store?
It keeps well in the refrigerator for up to 3 days in an airtight container.