Chicken in coconut milk with store-bought green curry paste, bamboo shoots, and basil. Easy Thai.
Mae Ploy and Maesri are reliable curry paste brands available at most groceries. Chicken thighs are more flavorful than breast; either works.
Thai eggplant is traditional but hard to find; bell pepper or regular eggplant substitute. Serve over jasmine rice to catch the sauce.
Ingredients
Scale
Measurement units
- 2 tbsp Vegetable oil
- 3 tbsp Green curry paste
- 2 can Full-fat coconut milk
- 1 lb Boneless skinless chicken breast, sliced
- 1 cup Bamboo shoots, drained
- 1 whole Red bell pepper, sliced
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar or brown sugar
- 1 cup Thai basil leaves
- 2 whole Thai chiles, sliced (optional)
Ingredients
Scale
Measurement units
- 2 tbsp Vegetable oil
- 3 tbsp Green curry paste
- 2 can Full-fat coconut milk
- 1 lb Boneless skinless chicken breast, sliced
- 1 cup Bamboo shoots, drained
- 1 whole Red bell pepper, sliced
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar or brown sugar
- 1 cup Thai basil leaves
- 2 whole Thai chiles, sliced (optional)
Instructions
Bloom curry paste
Heat oil in a wok or large skillet over medium-high heat (400-450°F surface). Add curry paste and stir-fry 1 to 2 minutes until very fragrant and paste darkens slightly.
Equipment
- wok or large skillet
Ingredients
- vegetable oil (2 tbsp)
- green curry paste (3 tbsp)
Add the coconut milk and chicken
Pour in coconut milk and stir to combine with paste. Add chicken and bring to a simmer. Cook 8 to 10 minutes until chicken is cooked through.
Equipment
- wok or large skillet
Ingredients
- coconut milk (2 can)
- chicken breast, sliced (1 lb)
Simmer the vegetables
Add bamboo shoots, bell pepper, fish sauce, and sugar. Simmer 5 minutes until vegetables are tender. Taste and adjust seasoning, adding more fish sauce for salt or sugar for sweetness.
Equipment
- wok or large skillet
Ingredients
- bamboo shoots (1 cup)
- red bell pepper, sliced (1 whole)
- fish sauce (2 tbsp)
- palm sugar (1 tbsp)
Serve hot
Remove from heat. Stir in Thai basil and sliced chiles if using. Serve immediately over jasmine rice.
Ingredients
- Thai basil leaves (1 cup)
- Thai chiles, sliced (2 whole)
Before you cook
Cook notes
- • Mae Ploy and Maesri are reliable curry paste brands available at most groceries.
- • Thai eggplant is traditional but hard to find; bell pepper or regular eggplant substitute.
- • Chicken thighs are more flavorful than breast; either works.
- • Serve over jasmine rice to catch the sauce.
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