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ThaiMainDairy-FreeGluten-Free
Green Curry Chicken
Aromatic green curry paste blooms in coconut milk to create a silky, herbaceous sauce that clings beautifully to tender chicken and crisp vegetables. The balance of creamy, spicy, and umami flavors develops in just 35 minutes, making this a weeknight staple for anyone craving authentic Thai comfort. Perfect for busy nights when you want restaurant-quality depth without the fuss.
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Instructions
- 1
Heat oil in a skillet or wok over medium heat.
- 2
Add green curry paste, stir and fry for 1-2 minutes until aromatic.
- 3
Stir in half the coconut milk, cooking until it begins to thicken and the oil starts to separate, about 3-4 minutes.
- 4
Add chicken and stir to coat. Cook until chicken is no longer pink on the outside.
- 5
Add the rest of the coconut milk, along with kaffir lime leaves if using.
- 6
Add bamboo shoots and baby corn, simmering for 2-3 minutes.
- 7
Add green bell pepper and simmer another 3-4 minutes, just until crisp-tender.
- 8
Stir in fish sauce and palm sugar. Adjust to taste (more fish sauce for saltier, more sugar for smoother).
- 9
Finish with Thai basil leaves, letting them wilt just before turning off the heat.
- 10
Serve immediately over steamed jasmine rice.
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