Green Curry with Chicken

One of my favorite Thai dishes is Green Curry with Chicken. I can never get enough. I’ve been wanting to make it at home forever and finally found a recipe that I think is as close as I can get to my favorite restaurant’s dish. I found it at RasaMalaysia Easy Asian Recipe’s website. I will add that I didn’t have the exact brand names they called for, nor did I have Thai Basil or Kaffir lime leaves. Even without those things the recipe was close. I can only imagine if I had followed the recipe exactly it would have been perfect. I was happy with my results nonetheless.


Green Curry with Chicken

adapted from RasaMalaysia Easy Asian Recipes

1/2 lb. skinless, boneless chicken breast, cut into bite-sized chunks
2 Tablespoons green curry paste, adjust more or less for your heat level
1 cup coconut milk
1 cup bamboo shoots, thinly sliced
3 kaffir lime leaves, split and thinly sliced
1/2 green bell pepper, thinly sliced
1/4 cup Thai basil leaves
1 teaspoon fish sauce
1 Tablespoon raw sugar or palm sugar
1 Tablespoon vegetable oil

Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup of coconut milk and stir until the oil surfaces. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done. Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil. Add the bamboo shoots and peppers, cook for 5 minutes or until the bamboo shoots are softened. Add the basil, stir and remove from the heat.