Thai Green Curry

Name: Thai Green Curry
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 500 g Chicken breast, sliced; 1 tin (400 ml) Coconut milk; 3 tbsp Green curry paste; 1 Bell pepper, sliced; 1 small tin Bamboo shoots, drained; 1 tbsp Fish sauce; 1 tsp Brown sugar; 1 handful Thai basil leaves; 1 Lime

Made with: coconut milk, green curry paste, chicken

A fragrant, creamy coconut curry with tender chicken and crisp vegetables. Aromatic, comforting, and quicker to make than ordering takeaway.

Prep15 min

Cook25 min

Serves4

LevelMedium

Contains FishSpicy

Ingredients

Chicken breast, sliced500 g
Coconut milk1 tin (400 ml)
Green curry paste3 tbsp
Bell pepper, sliced1
Bamboo shoots, drained1 small tin
Fish sauce1 tbsp
Brown sugar1 tsp
Thai basil leaves1 handful
Lime1

Substitutions

chicken breast → tofu or prawns
fish sauce → light soy sauce
bamboo shoots → green beans or courgette

Instructions

1Spoon the thick cream from the top of the coconut milk into a wok or deep pan over medium heat. Let it bubble for 2-3 minutes.
2Add the green curry paste and fry, stirring, for 2 minutes until deeply fragrant and the oil begins to separate.
3Add the sliced chicken and stir to coat, cooking for 4-5 minutes until sealed on all sides.
4Pour in the rest of the coconut milk along with the fish sauce and brown sugar. Bring to a gentle simmer.
5Add the bell pepper and bamboo shoots and simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender-crisp.
6Turn off the heat and stir in most of the Thai basil and a good squeeze of lime.
7Taste and balance with more fish sauce, sugar, or lime as needed. Serve over jasmine rice with the remaining basil.

Want recipes like this from your own ingredients? Try Pantamo