How to Make Thai Green Curry Chicken - Easy and Delicious Recipe for Home Cooks

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and red curry paste is often cheaper.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is a fresh alternative, while canned mushrooms are budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-calorie alternative, while salt is a cost-effective substitute.

Cut 1 pound of chicken breast into thin slices.

Mix 1 tbsp cornstarch with 1 tbsp water to create a light coating for the chicken; use more cornstarch if the chicken has a lot of moisture.

Drain 1 cup of canned bamboo shoots for use in the recipe.

Use about 2 oz of Thai green curry paste, which is half the can, for 2 servings.

Use about 1/2 can of canned coconut milk in the recipe.

Smash 1 stalk of lemongrass with the back of a knife to enhance the flavor.

Cut 1/2 bell pepper into strips.

Chop up 2 tbsp of Thai basil and pluck about 1/2 cup of leaves for the dish.

Add 1.5 cups of water to the mixture.

Zest 1 lime for flavoring.

Heat a pan over medium-high heat and add 1/2 cup of coconut milk to evaporate the water and get the coconut fat.

Stir the coconut milk so it doesn't burn; it will start to sizzle instead of simmer.

Add the curry paste to the pan and stir, cooking for 2-3 minutes.

Add 1.5 cups of spinach, 1 cup of bamboo shoots, the smashed lemongrass, and another 1/2 cup of coconut milk to the pan; simmer for 5 minutes.

Stir in 2 tsp of brown sugar and 1 tsp of fish sauce.

Add the chicken to the pan, a few pieces at a time to prevent clumping; the cornstarch coating will protect the chicken and help thicken the curry.

Add the bell pepper and cook for 2 minutes.

Finish by zesting the lime and saving it for serving.

Stir in the Thai basil and cook for another 30 seconds; the curry is done.

Garnish with cilantro and a little more fresh Thai basil, and squeeze in some lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens