Thai Green Curry with Chicken

Name: Thai Green Curry with Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 9.5 drop 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces; 1.8 drop 2 tablespoons coconut oil; 2 to taste 4 tablespoons green curry paste (adjust to your spice preference); 10 mg 1 can (14 ounces) bamboo shoots, drained; 1.8 l 1 red bell pepper, thinly sliced; 9.5 jar 1 can (13.5 ounces) coconut milk; 6.9 oz 2 tablespoons fish sauce (or soy sauce for vegetarian option); 10 pt 1 teaspoon sugar (or brown sugar); 3 bag 4-5 lime leaves; 5.2 whole 1/2 cup fresh basil leaves; 2.7 oz Steamed jasmine rice, for serving

Thai Green Curry with Chicken - RecipeFund

By Lori Curtis

November 17, 2025

3931 views

This flavorful Thai Green Curry with Chicken is a culinary adventure in a bowl! Tender chicken simmers in a creamy, aromatic coconut milk broth infused with vibrant green curry paste, bamboo shoots, bell peppers, and fragrant basil. A touch of fish sauce and sugar balances the flavors, creating a symphony of sweet, savory, and spicy notes. Serve with steamed jasmine rice for a complete and satisfying meal that will transport your taste buds to Thailand. This recipe is easily customizable to your preferred spice level and dietary needs. Enjoy the vibrant colors and exotic flavors of this classic Thai dish! It is a perfect weeknight dinner that's both healthy and delicious. Feel free to add other vegetables like broccoli or zucchini for added nutrients.

Ingredients

2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces - 9.5 drop
2 tablespoons coconut oil - 1.8 drop
4 tablespoons green curry paste (adjust to your spice preference) - 2.0 to taste
1 can (14 ounces) bamboo shoots, drained - 10.0 mg
1 red bell pepper, thinly sliced - 1.8 l
1 can (13.5 ounces) coconut milk - 9.5 jar
2 tablespoons fish sauce (or soy sauce for vegetarian option) - 6.9 oz
1 teaspoon sugar (or brown sugar) - 10.0 pt
4-5 lime leaves - 3.0 bag
1/2 cup fresh basil leaves - 5.2 whole

Cooking Steps

Step 1

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Set aside.

Step 2

Sauté Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the green curry paste and sauté for 1-2 minutes, until fragrant.

Step 3

Add Chicken and Vegetables: Add the chicken pieces to the pot and cook until lightly browned. Add the bamboo shoots and bell peppers, and cook for another 3-5 minutes.

Step 4

Simmer in Coconut Milk: Pour in the coconut milk, fish sauce, sugar, and lime leaves. Bring to a simmer, then reduce the heat and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 5

Add Basil: Stir in the fresh basil leaves during the last few minutes of cooking. This will add a fresh, aromatic touch.

Step 6

Serve: Remove the lime leaves before serving. Serve the Thai Green Curry with Chicken hot over steamed jasmine rice. Garnish with extra basil leaves, if desired.

Step 7

Optional: Add a squeeze of lime juice for extra brightness and adjust seasonings to your preference.

# Microwave # Gourmet # No-Bake # Fall # Pasta