Kitchen Recipe
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Spicy Thai Green Curry
A vibrant, aromatic, and spicy coconut curry packed with tender chicken, bamboo shoots, and fresh basil.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- thai
Ingredients
Scaled for 4 servings
- chicken breast
- green curry paste
- coconut milk
- bamboo shoots
- thai basil
- fish sauce
- palm sugar
- lime leaves
Equipment
- Wok or large pot
- Cutting board
- Chef's knife
Instructions
- 1
Fry the Paste
Heat a spoonful of coconut cream in a wok until it separates. Add the green curry paste and fry until fragrant.
- 2
Cook Chicken
Add the sliced chicken breast to the wok and toss to coat in the paste until the outside turns white.
- 3
Simmer
Pour in the rest of the coconut milk. Bring to a gentle simmer and cook for 10 minutes.
- 4
Add Vegetables
Stir in the bamboo shoots and kaffir lime leaves. Simmer for another 5 minutes.
- 5
Season & Serve
Season with fish sauce and palm sugar. Remove from heat and stir in the fresh Thai basil. Serve with jasmine rice.
Cooking Tips
- Frying the curry paste in coconut cream rather than oil unlocks the deeper aromatics of the herbs.
- Adjust the spiciness by choosing a milder brand of curry paste or adding more coconut milk.
Variations
- Vegetarian: Swap chicken for firm tofu and fish sauce for soy sauce or a vegan fish sauce alternative.
- Seafood: Use shrimp and scallops instead of chicken, adding them in the last 4 minutes of simmering.
Chef's Notes & Storage
- Do not boil the curry vigorously once the coconut milk is added, or it may separate.
- Storage: Keeps in an airtight container in the fridge for up to 3 days. Reheats beautifully on the stove.
Nutrition Estimate
420 calories · 28g protein · 15g carbs · 32g fat · 4g fiber per serving
