The Savory
Ingredients
- 1 lb boneless chicken thighs, sliced
- 2 tbsp green curry paste
- 1 can (400ml) coconut milk
- 1 cup bamboo shoots, drained
- 1 cup Thai basil leaves
- 2 kaffir lime leaves, torn
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- 1 cup green beans, halved
- 1 red bell pepper, sliced
- 2 tbsp vegetable oil
- Steamed jasmine rice for serving
Instructions
Fry the curry paste
Heat vegetable oil in a wok or large pan over medium-high heat. Add the green curry paste and stir-fry for 1 minute until fragrant.
Cook the chicken
Add the sliced chicken and cook until no longer pink on the outside, about 3 minutes, stirring constantly to coat with the paste.
Add coconut milk
Pour in half the coconut milk and stir well. Add the torn kaffir lime leaves, fish sauce, and sugar. Bring to a gentle simmer.
Add vegetables
Add bamboo shoots, green beans, and bell pepper. Pour in the remaining coconut milk. Simmer for 10-12 minutes until vegetables are tender and chicken is cooked through.
Finish with basil
Remove from heat. Stir in the Thai basil leaves until just wilted. Taste and adjust seasoning with more fish sauce or sugar as needed.
Serve
Serve immediately over steamed jasmine rice. Garnish with extra basil leaves and sliced red chili if desired.
Tips & Tricks
- For a vegetarian version, substitute chicken with firm tofu and use soy sauce instead of fish sauce.
- Homemade green curry paste yields the best flavor, but quality store-bought paste works wonderfully too.
- Don't skip the Thai basil — its distinctive anise-like flavor is essential to authentic green curry.
- Curry tastes even better the next day as flavors continue to develop.
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