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!
Fantastic recipe! Easy to follow and the results were restaurant-quality. The balance of flavors was perfect, and everyone in my family loved it.
It was alright. The curry paste I used wasn't as flavorful as I hoped. I might try a different brand next time. The chicken was a bit dry.
This recipe is a keeper! The aroma while cooking was incredible, and the taste was even better. The perfect blend of sweet, spicy, and savory. Served it with jasmine rice as suggested.
Good recipe. I had to adjust the amount of curry paste to my liking, but once I did, it was perfect. The presentation with the basil and lime was nice too.
Excellent recipe! The flavors were so vibrant, and the chicken was tender. A new favorite in our household. The lime juice garnish was a great touch!
