This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Galen Dobbs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.

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  • While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.

  • Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.

  • Remove curry from heat and stir in Thai basil.

Cook's Note:

Parboiling corn and bamboo shoots in step 2 removes the canned taste.

Nutrition Facts

583 calories; 57.9 g total fat; 32 mg cholesterol; 931 mg sodium. 23.4 g carbohydrates; 22.8 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
05/08/2019
this was great! Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/08/2019
this was great! Read More
Rating: 5 stars
04/06/2019
This is so good! A go-to for sure and easy to do Read More
Rating: 5 stars
05/08/2019
this was great! Read More
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Rating: 5 stars
04/29/2019
Delicious with a truly authentic Thai flavours certainly on the favourite list. Read More