Quick Thai Green Curry

"This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune."
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Ready In:




  • Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
  • Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
  • Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.

Questions & Replies

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  1. Thai Green Curry is one of my favorite favorite dishes! I love this recipe because it's so versatile and I am a true green curry critic (and addict). I've made this recipe a few times already and I've tweaked to perfection, and now I enjoy making it at home more than eating it at my favorite Thai restaurant. I add 4 cloves of minced garlic to the shallots and ginger; and for the vegetables I skip the bamboo shoots (not a fan) and instead use 1 green bell pepper, an eggplant, and half cup of peas. I also use 3tbsp of curry paste, an additional half can of coconut milk, a bit more water, and about 4 shots of fish sauce. During the simmer phase I threw in a bunch of Thai basil and 2tbsp of cayenne and 6 red thai chillies chopped... gimme some heat! Thanks for posting a recipe that you really can make your own!
  2. Great flavor. I used some cooked potatoes and carrots, with green onions, and sliced red chiles. I also used a lot more curry paste. I doubled the recipe for my family. Next time maybe a little less broth.
  3. Easy to prepare and quite tasty. Excellent recipe for a quick go at this sort of dish. I used rotisserie chicken for the meat. Fresh basil and the fresh lime juice on finish complete the flavours. I think I'll add some sliced carrot next time.
  4. Fabulous recipe! I added a few more types of vegetables so that it was so bare and a little extra curry because I like it extra zesty! I would recommend trying this dish!!
  5. Delicious! I didn't really care for the bamboo shoots but other than that is was fantastic. I will most definitely be making again!


  1. I've never had green curry to compare, but this is rather tasty. Due to my local shop being crap I had to omit the bamboo shoots and substitute stock cube + water for broth, onions for shallots, and dried basil for fresh. Very tasty and will make again, though a bit pale and watery due to the coconut milk (though it nicely balances the heat of the curry paste). Like others I added lemongrass.
  2. This was amazing! I used 1.5 tbsp green curry paste, and used pork. I also added in some green beans and carrots after bringing the broth to a boil -- we did not have bamboo shoots. Finally, I used cilantro instead of basil -- since we just LOVE the cilantro flavour. It was amazing. Everyone had seconds! And this recipe was not at ALL spicy. Will make this again!



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