I’ve been trying to get into Thai food since my home grown basil is ready to be used. I’m not that experienced in this cuisine, but I am so excited to get started. I love Thai food and I cannot believe how much coconut milk makes a difference to the flavor of the food. I highly recommend to use coconut milk, so don’t skip out unless you don’t want the authentic taste.

Ingredients:

• 1 lb (about 450g) boneless, skinless chicken breasts or thighs, sliced into bite-sized pieces
• 2 tablespoons green curry paste (adjust to taste)
• 1 can (13.5 oz / 400ml) coconut milk (adjust to taste, I only used 1/2 cup)
• 1 cup sliced bamboo shoots (optional)
• 1 red bell pepper, sliced
• 1 zucchini, sliced (optional)
• 1 small onion, thinly sliced
• 1 tablespoon vegetable oil
• 1 teaspoon brown sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1 tablespoon lime juice
• Fresh Thai basil leaves for garnish
• Fresh cilantro leaves for garnish
• Cooked jasmine rice for serving (or brown rice)

Instructions:

1. Prepare the Chicken and Vegetables: a. Heat vegetable oil in a large skillet or wok over medium-high heat. b. Add the sliced chicken and cook until it’s no longer pink. Remove from the skillet and set aside.
2. Make the Green Curry Sauce: a. In the same skillet, add the green curry paste and cook for about 1-2 minutes, stirring constantly, until it becomes fragrant. b. Pour in about half of the coconut milk and stir to combine with the curry paste. Allow it to simmer for a couple of minutes.
3. Add Vegetables and Simmer: a. Add the sliced bamboo shoots (if using), red bell pepper, zucchini, and onion to the skillet. Stir to coat the vegetables with the curry sauce. b. Pour in the remaining coconut milk and stir well. If using fish sauce, add it at this point. c. Allow the mixture to simmer for about 5-7 minutes, or until the vegetables are tender.
4. Season and Finish the Dish: a. Add the cooked chicken back to the skillet and stir to combine with the curry and vegetables. b. Stir in the brown sugar, grated ginger, minced garlic, and lime juice. Adjust the seasoning to your taste preferences.
5. Serve: a. Remove the skillet from the heat. b. Serve the Thai Chicken Green Curry over cooked jasmine rice. c. Garnish with fresh Thai basil leaves and cilantro leaves.

Enjoy your homemade Thai Chicken Green Curry! The aromatic green curry paste, creamy coconut milk, and vibrant vegetables make this dish a flavorful and satisfying Thai-inspired meal. Don’t forget to leave a comment and subscribe!