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'm not sure what went wrong, but my curry was a disaster. The chicken was dry, and the sauce was bland. I followed the recipe, but it didn't work out.
Really enjoyed this recipe! It was easy to make, and the curry was delicious. I would recommend this to anyone who likes Thai food.
This was a great weeknight meal. Easy to follow, and the end result was tasty. I would add a little more spice next time, but overall, a fantastic recipe.
A very tasty curry. I added some bamboo shoots for extra texture, and it was delicious. The portion sizes were perfect for me. Would make again.
The flavor was good, but the sauce was a little too thin for my liking. Maybe I didn't simmer it long enough. I'll try it again and see.
