45 minsMedium6 servings

This vibrant Thai green curry is packed with aromatic herbs, tender chicken, and vegetables in a rich coconut sauce. It's the perfect balance of spicy, sweet, and savory flavors.

Ingredients

  • 2 tablespoons vegetable oil
  • 3-4 tablespoons Thai green curry paste
  • 2 cans (14 oz each) coconut milk
  • 1½ pounds chicken breast, sliced
  • 1 cup chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots
  • 1 cup Thai basil leaves
  • 2-3 kaffir lime leaves (optional)
  • Jasmine rice, for serving

Instructions

  1. Bloom curry paste — heat oil in a large pot, add curry paste and cook for 2 minutes until fragrant.
  2. Add coconut milk — pour in half the coconut milk and stir well to combine with paste.
  3. Add chicken and cook for 5 minutes until no longer pink.
  4. Add remaining ingredients — pour in remaining coconut milk, broth, fish sauce, sugar, and lime leaves.
  5. Simmer for 15 minutes. Add bell pepper and bamboo shoots in last 5 minutes.
  6. Finish — stir in Thai basil just before serving. Serve over jasmine rice.

Pro Tips

  • Adjust curry paste amount based on desired spice level
  • Use full-fat coconut milk for richest flavor
  • Add vegetables like eggplant or green beans for variation