I’ve pieced together my green curry recipe over the years. Although the vegetables aren’t quite conventional, they add good texture and variety to the dish as a whole. It’s a staple in my home and perhaps it’ll become one in yours as well. Over rice, please.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
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
Instructions
- 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.
- Parboiling corn and bamboo shoots in step 2 removes the canned taste.
Nutrition Facts
| Calories | 583 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 11 g |
| Protein | 23 g |
| Saturated Fat | 38 g |
| Sodium | 931 mg |
| Sugars | 13 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
good, except it needed to be spiced up. I added some green sambal.
I really loved the recipe. It was awesome. I added a bunch more, different veggies with chicken thigh meat. Broccoli, snap peas, onion, carrot, celery. Turned out very tasty.
this was great!
Delicious with a truly authentic Thai flavours, certainly on the favourite list.
This is so good! A go-to for sure and easy to do