Thai Green Curry Chicken Recipe

Name: Thai Green Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups coconut milk; 1 tablespoon green curry paste (found in plastic tubs in oriental food sections); 1 stalk lemongrass, cut into 1 inch pieces and bruised or 3 tablespoons frozen minced lemongrass; 1 cup reduced-sodium chicken broth; 2 tablespoons fish sauce; 3 tablespoons sugar; 1/2 teaspoon turmeric; 2 kaffir lime leaves, cut into fine slivers (or zest of 1 lime); 1 1/2 lbs boneless skinless chicken breasts, sliced into 1/4 inch strips; 2 cups bamboo shoots, boiled in fresh water for 5 minutes and drained; 1/2 cup frozen peas; 2 tomatoes, cut into wedges; 15 -20 fresh basil leaves, coarsely chopped (Thai basil is best)

Servings: persons

1 1/2 cups coconut milk
1 tablespoon green curry paste (found in plastic tubs in oriental food sections)
1 stalk lemongrass, cut into 1 inch pieces and bruised or 3 tablespoons frozen minced lemongrass
1 cup reduced-sodium chicken broth
2 tablespoons fish sauce
3 tablespoons sugar
1/2 teaspoon turmeric
2 kaffir lime leaves, cut into fine slivers (or zest of 1 lime)
1 1/2 lbs boneless skinless chicken breasts, sliced into 1/4 inch strips
2 cups bamboo shoots, boiled in fresh water for 5 minutes and drained
1/2 cup frozen peas
2 tomatoes, cut into wedges
15 -20 fresh basil leaves, coarsely chopped (Thai basil is best)

1
Heat 1/2 cup of the coconut milk in a large wok (or other pan large enough for stir fry) over medium-high heat until bubbling.
2
Add curry paste and lemon grass, and stir for 1 minute.
3
Add chicken broth, fush sauce, sugar, turmeric, and lime leaves,.
4
Bring to a boil.
5
Add chicken and cook 2-3 minutes, You do not need to completely cook it in this step. If you do, it may be tough by the end.
6
Reduce heat to low.
7
Add remaining coconut milk, bamboo shoots, peas, and tomatoes.
8
Simmer 3 minutes, until additions are hot.
9
Remove from heat, and stir in basil leaves.
10
Serve hot over jasmine rice or pasta.

1680

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups coconut milk, 1 tablespoon green curry paste (found in plastic tubs in oriental food sections), 1 stalk lemongrass, cut into 1 inch pieces and bruised or 3 tablespoons frozen minced lemongrass, 1 cup reduced-sodium chicken broth, and more.

Yes, Thai Green Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Green Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions