Thai Green Curry Chicken

Total Time
40mins
Prep 40 mins
Cook 0 mins

My wife's favorite dish. Easy to make, exotic aroma and taste. Hint: Always boil and drain bamboo shoots, as in this recipe. It takes away the metallic taste they get in the can and makes them brighter tasting

Ingredients Nutrition

Directions

  1. Heat 1/2 cup of the coconut milk in a large wok (or other pan large enough for stir fry) over medium-high heat until bubbling.
  2. Add curry paste and lemon grass, and stir for 1 minute.
  3. Add chicken broth, fush sauce, sugar, turmeric, and lime leaves,.
  4. Bring to a boil.
  5. Add chicken and cook 2-3 minutes, You do not need to completely cook it in this step. If you do, it may be tough by the end.
  6. Reduce heat to low.
  7. Add remaining coconut milk, bamboo shoots, peas, and tomatoes.
  8. Simmer 3 minutes, until additions are hot.
  9. Remove from heat, and stir in basil leaves.
  10. Serve hot over jasmine rice or pasta.

Reviews

(4)
Most Helpful

Made it exactly per the recipe. It was okay - kind of bland, to our tastes. More curry would help, as would more fish sauce, more lime, more basil. I note that the other reviewers all increased the seasonings, too. Sorry, won't make this again. Diane

dianegrapegrower April 15, 2009

Wonderful recipe. Used 3 T green curry paste & 2 cups of home made chicken stock. I did forget the sugar & turmeric - added a cup of pineapple for balance. Had to change up the vegies - used baby corn & sliced water chestnuts - worked great! Went heavy on the basil & added chopped cilantro - awesome recipe Comedie! Thanks for a keeper - can't wait for our tomatoes & basil to come in to make this with them!

Buster's friend May 13, 2008

Mmmmm! I love Thai Curried Chicken! My recipe is very similar...only I use red curry instead of green. Fantastic either way you go!

CheekyBear June 05, 2007

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