Thai Green Curry with Chicken

Name: Thai Green Curry with Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons peanut oil; 0.25 cup Thai green curry paste; 3 cloves garlic, minced; 1 (1/4 inch thick) slice ginger, finely grated; 2 boneless, skinless chicken breasts, thinly sliced; 1 (15 ounce) can baby corn pieces, drained; 1 (8 ounce) can bamboo shoots, drained; 2 (13.5 ounce) cans coconut milk; 2 tablespoons fish sauce; 2 tablespoons palm sugar; 6 makrut lime leaves; 1 red bell pepper, cut into thin strips; 1 orange bell pepper, cut into thin strips; 0.25 cup thinly sliced Thai basil, or more to taste

4.8

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5 Reviews

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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.

Recipe by Galen Dobbs

Updated on September 13, 2022

4

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 makrut lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

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.
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 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 (per serving)

583	Calories
58g	Fat
23g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 583
% Daily Value *
Total Fat 58g	74%
Saturated Fat 38g	192%
Cholesterol 32mg	11%
Sodium 931mg	40%
Total Carbohydrate 23g	9%
Dietary Fiber 11g	40%
Total Sugars 13g
Protein 23g
Vitamin C 42mg	209%
Calcium 64mg	5%
Iron 7mg	41%
Potassium 676mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.