A fulfilling and fragrant Thai Green Curry with Chicken is a weeknight savior with its invigorating flavors and quick preparation. This dish strikes the perfect balance between spicy, sweet, and buttery textures, making it a favorite for anyone seeking a wholesome yet straightforward meal.

• Cuisine: Thai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick to prepare with minimal cleanup.
• Uses readily available ingredients with possible substitutes.
• Rich in flavors while being customizable to taste.
• Perfect for meal prepping or a family dinner.

Ingredients

• 2 tablespoons peanut oil: For sautéing and adding a nutty aroma. Substitute with vegetable oil if needed.
• ¼ cup Thai green curry paste: Provides bold, spicy flavors. If unavailable, consider red curry paste as an alternative.
• 3 cloves garlic, minced: Adds depth and aroma.
• 1 (1/4 inch thick) slice ginger, finely grated: Infuses warmth and fresh spiciness.
• 2 boneless, skinless chicken breasts, thinly sliced: Main protein element that cooks quickly.
• 1 (15 ounce) can baby corn pieces, drained: Adds crunch and slight sweetness.
• 1 (8 ounce) can bamboo shoots, drained: Provides texture and earthiness.
• 2 (13.5 ounce) cans coconut milk: Creates a creamy, rich base. Ensure to shake before opening.
• 2 tablespoons fish sauce: Essential for adding umami depth. Soy sauce can be a salty substitute.
• 2 tablespoons palm sugar: Balances out spices with sweetness. Brown sugar works if unavailable.
• 6 makrut lime leaves: Offers a unique citrusy note. If needed, substitute with the zest of 1 lime.
• 1 red bell pepper, cut into thin strips: Adds color and sweetness.
• 1 orange bell pepper, cut into thin strips: Complementary to red pepper with a sweet, juicy crunch.
• ¼ cup thinly sliced Thai basil, or more to taste: Fresh herbal finish. Regular basil can substitute if Thai basil isn’t available.

How to Make It

Step 1: Heat the Oil

In a large pot, heat the peanut oil over medium heat until shimmering, ensuring a non-stick base and enhancing flavor right from the start.

Step 2: Cook the Curry Base

Add the green curry paste, minced garlic, and grated ginger. Stir continuously for about 2 minutes, allowing the spices to meld and transform while releasing their fragrance.

Step 3: Sauté the Chicken

Introduce the thinly sliced chicken to the pot, coating it in the curry blend. Cook until opaque, ensuring that it remains juicy, about 5 minutes.

Step 4: Simmer with Vegetables

Pour in the coconut milk, fish sauce, and palm sugar. Add the baby corn, bamboo shoots, and makrut lime leaves. Stir to combine, letting it simmer for 10 minutes to allow flavors to integrate. Remove lime leaves before serving for the best texture.

Step 5: Final Touches

Incorporate the bell peppers and let them soften slightly, about 3 minutes, retaining their vibrant color. Finish with Thai basil, adding brightness before serving.

Recipe FAQs

Can I use a different protein?

Absolutely! Feel free to substitute chicken with prawns, tofu, or even beef. Adjust simmering time based on protein to ensure it’s fully cooked but not overdone.

What if I can’t find all these ingredients?

Don’t worry about exact ingredients. Substitute as suggested, and use what’s accessible. The core flavors will remain delightful, even with swaps.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of coconut milk to revive its creamy texture.