Easy Thai Green Curry Recipe with Chicken

Ingredients

• 2 tablespoons peanut oil
• 0.25 cup Thai green curry paste
• 3 cloves garlic, minced
• 1 (1/4 inch thick) slice ginger, finely grated
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 (15 ounce) can baby corn pieces, drained
• 1 (8 ounce) can bamboo shoots, drained
• 2 (13.5 ounce) cans coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 6 makrut lime leaves
• 1 red bell pepper, cut into thin strips
• 1 orange bell pepper, cut into thin strips
• 0.25 cup thinly sliced Thai basil, or more to taste

Instructions

1. Heat oil in a wok or large skillet over medium-high heat until shimmering. Add green curry paste, minced garlic, and grated ginger; stir and fry until fragrant, about 2-3 minutes. Add sliced chicken breast and stir to coat evenly. Cook until the chicken is almost cooked through, approximately 3-5 minutes.
2. While the chicken is cooking, place baby corn and bamboo shoots in a small saucepan. Cover with water and bring to a boil over high heat. Drain the vegetables and cover with fresh water again.
3. Pour coconut milk into the wok with the chicken. Bring to a gentle simmer, stirring occasionally, for about 5 minutes. Drain the baby corn and bamboo shoots and add them to the curry. Stir in fish sauce, palm sugar, and lime leaves. Return to a simmer and cook for another 5 minutes. Add bell pepper strips and cook until they are crisp-tender, around 3 minutes.
4. Remove the green curry from the heat and stir in fresh Thai basil leaves. Serve hot and enjoy!

Nutrition

• Calories: 583 kcal
• Fat Content: 58 g
• Fiber Content: 11 g
• Sugar Content: 13 g
• Sodium Content: 931 mg
• Protein Content: 23 g
• Cholesterol Content: 32 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 38 g
• Unsaturated Fat Content: 0 g