Thai Green Chicken Curry

thai green curry chicken with bamboo shoots green beans and bell pepper over rice.

Chunks of chicken breasts and vegetables are simmered with green curry and coconut milk and served over rice in a quick and easy weeknight recipe.

Course Main Course

Cuisine Asian, Thai

Prep Time 10

Cook Time 20

Servings

Calories 222kcal

Author Kylie Mazon-Chambers

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons vegetable oil
2 cloves garlic, minced
4 tablespoons green curry paste*
3 ounces trimmed green beans, cut into 1” pieces
1 (13-ounce) can coconut milk (shake vigorously before opening)
3 tablespoons fish sauce*
2 tablespoons chopped red bell pepper
1 (8-ounce) can sliced bamboo shoots, drained and rinsed*
¼ cup chopped basil leaves
Cooked basmati rice, for serving
Sriracha, for serving (optional)

US Customary - Metric

Instructions

Cut the cut chicken breasts into 1-inch pieces and set aside.
Heat a large sauté pan over medium heat. Add the oil and heat through. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the green curry paste and stir to combine.
Add the chicken to the pan. Cook the chicken in the curry mixture for 3 minutes, then add the green beans and sauté until they are just tender, about an additional 2 minutes.
Pour in half of coconut milk, lower the heat and simmer until the chicken is cooked through, about 10 minutes.
Add the rest of the coconut milk, fish sauce, bell pepper and bamboo shoots, stirring to combine.
Let simmer until heated through and slightly thickened, about 10 minutes. Stir half of the basil into he curry mixture.
To serve, ladle the chicken and sauce over basmati rice and garnish with the remaining basil. To add a little more heat, add Sriracha over the top (optional).

Notes

For deeper flavor, sauté the curry paste in the oil and garlic until fragrant before adding the coconut milk—this helps bloom the aromatics and creates a richer, more developed curry base.

Nutrition