Easy Thai Green Curry Chicken Recipe with Coconut Milk
Let's explore the flavors of Thailand with this quick and easy Thai green curry chicken recipe. Tender chicken, crisp vegetables, and aromatic curry paste are simmered in a creamy coconut milk broth, creating a flavorful and satisfying dish. Garnish with fresh basil leaves for an authentic touch.
Ingredients
- 1 cup Coconut milk
- 1 cup Bamboo shoots [sliced]
- 1 cup Thai basil [leaves only]
- 2-3 tbsp Fish sauce
- 1 pound Chicken [cut in strips]
- 1 tbsp Vegetable oil
- 1 each Red and green bell peppers
- 1 cup Snow peas
- 1 tbsp Garlic and ginger [minced]
- 1 cup Thai green curry paste
- 1 cup Chicken broth
- 1 tbsp Brown sugar
Instructions
- Heat the vegetable oil or coconut oil in a large pot or wok over medium-high heat.
- Add the chicken and cook for 5 minutes. Cook until it becomes brown on all sides.
- Add the red and green bell peppers, bamboo shoots, and snow peas. Cook until the vegetables are tender. It will take about 3 minutes. Don't cook them more than this It will destroy all the crisp and taste.
- Stir in the garlic, ginger, and Thai green curry paste. Cook for 1 minute, or until fragrant.
- Add the coconut milk, chicken broth, fish sauce, and brown sugar. I am using honey so, I would add it instead of sugar.
- Bring it to a gentle boil and cook for 15 minutes. In this much time chicken would be cooked. Check if it is cooked or not. If not give it some more time.
- Stir in the basil leaves and cook for 1 minute more.
- Serve immediately with lime wedges.