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!
Absolutely delicious! The curry was so flavorful, and the chicken was perfectly cooked. The balance of flavors was amazing. I especially loved the creamy coconut milk sauce.
Simple and tasty! I used chicken thighs instead of breasts, which added extra flavor. Easy to adapt to your preferred level of spiciness.
Really enjoyed this! I made it a little spicier by adding some extra chili flakes. The chicken was tender, and the sauce was rich and flavorful. Highly recommend!
Best Thai green curry I've ever made! The instructions were easy to follow, and the flavors were spot on. The lime juice at the end really made a difference.
It was a decent curry. Nothing too special, but edible. The chicken could have been more flavorful. Might try marinating it next time.
