Thai Green Curry with Chicken

This colorful green curry features chicken breast, bell peppers, baby corn, and a fresh Thai basil garnish.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 583 Calories

Ingredients

• 3 cloves garlic, minced
• 2 tablespoons peanut oil
• 1 (8 ounce) can bamboo shoots, drained
• 2 tablespoons fish sauce
• 1 red bell pepper, cut into thin strips
• 2 tablespoons palm sugar
• 2 boneless, skinless chicken breasts, thinly sliced
• 6 makrut lime leaves
• 2 (13.5 ounce) cans coconut milk
• 1 (1/4 inch thick) slice ginger, finely grated
• 1 (15 ounce) can baby corn pieces, drained
• 1 orange bell pepper, cut into thin strips
• 0.25 cup Thai green curry paste
• 0.25 cup thinly sliced Thai basil, or more to taste

Recipe Instructions

Step 1

Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.

Step 2

While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.

Step 3

Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.

Step 4

Remove curry from heat and stir in Thai basil.