Prepare the chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, marinate the chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and set aside for at least 15 minutes.
Sauté aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Add the minced ginger and garlic, and sauté for another minute.
Cook the chicken: Add the marinated chicken to the skillet and cook until browned on all sides.
Simmer the curry: Pour in the coconut milk and chicken broth. Bring to a simmer, then add the sliced bell peppers, bamboo shoots, and green beans. Stir well to combine.
Season and thicken: Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasonings as needed. If the curry is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Gradually add the slurry to the curry, stirring constantly, until it thickens to your desired consistency.
Finish and serve: Stir in the fresh basil leaves and simmer for another minute. Remove from heat and serve the Thai Green Curry with Chicken hot over steamed jasmine rice. Garnish with extra basil leaves and a lime wedge, if desired.
Enjoy!
I found the curry a bit bland. I followed the recipe exactly, but it just didn't have that wow factor. Maybe I need a different brand of curry paste.
This recipe is amazing! So easy to make, and the flavors are incredible. The coconut milk makes it so creamy and delicious. I'll be making this regularly.
This is the best Thai green curry recipe I've ever tried! The flavors are so authentic and delicious. My family loved it and requested it again!
I wasn't a fan. The curry was too sweet for my taste, and the chicken was a bit tough. I followed the recipe, but the result wasn't great.
It was okay. I think the curry paste I used was not as strong as it should have been. I will try again with a different paste and see.
