Thai Green Curry Chicken

READY IN: 40mins
Recipe by Comedie

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

Top Review by dianegrapegrower

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

Ingredients Nutrition


  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.

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