Fragrant Thai Green Chicken Curry

Ingredients

• 1.5 pounds boneless skinless chicken thighs or breasts, sliced into thin bite-sized strips
• 1 can (14 ounces) full-fat coconut milk, unshaken
• 3 tablespoons quality Thai green curry paste
• 1 cup low-sodium chicken stock
• 1 can (8 ounces) sliced bamboo shoots, rinsed and drained
• 1 cup sliced zucchini or Thai round eggplants (halved)
• 4 fresh makrut (kaffir) lime leaves, spine removed and torn
• 1.5 tablespoons fish sauce (nam pla), plus more to taste
• 1 tablespoon palm sugar (or light brown sugar)
• 1 cup fresh Thai sweet basil leaves, loosely packed
• 1 fresh red chili (Fresno or bird's eye), thinly sliced, for garnish
• Cooked jasmine rice, for serving

• 700g skinless chicken thigh or breast fillets, sliced into bite-sized strips
• 400ml canned full-fat coconut milk, unshaken
• 45g quality Thai green curry paste
• 240ml low-sodium chicken stock
• 220g canned bamboo shoots, rinsed and drained
• 150g zucchini or Thai eggplants, sliced
• 4 makrut lime leaves, torn
• 22ml fish sauce
• 15g palm sugar or soft brown sugar
• 25g fresh Thai basil leaves
• 1 red chili, finely sliced
• Steamed jasmine rice, to serve

Instructions

1. Crack the Coconut Cream

   Open the can of coconut milk without shaking. Spoon off approximately 1/2 cup of the thick coconut cream from the top into a wide skillet or wok over medium heat. Simmer for 3 to 4 minutes until it bubbles, thins, and tiny droplets of clear coconut oil begin to separate around the perimeter.

   Visual Cue Oil sheen visible on top of simmering coconut cream.

2. Fry the Curry Paste

   Add the 3 tablespoons of green curry paste to the separated cream. Stir constantly for 2 to 3 minutes, pressing the paste with a wooden spoon to dissolve and bloom the aromatics.

   Texture Cue Paste releases a powerful, fragrant aroma of lemongrass, lime, and chilies.

3. Sear the Chicken

   Add the sliced chicken pieces to the wok. Stir-fry for 3 minutes until the exterior of the chicken changes color and is coated with the vibrant green paste.

   Visual Cue Chicken strips are well coated in the curry base.

4. Simmer with Broth and Vegetables

   Pour in the remaining coconut milk from the can and the chicken stock. Add the torn lime leaves, drained bamboo shoots, and sliced zucchini. Bring to a gentle boil, then reduce heat to low and simmer for 8 to 10 minutes until chicken is cooked through and vegetables are tender.

   Texture Cue Vegetables remain slightly crisp; chicken is tender.

5. Season and Balance Flavors

   Stir in the fish sauce and palm sugar. Simmer for 1 minute. Taste the broth: it should be balanced with creamy richness, salty fish sauce, sweet palm sugar, and fiery herbal heat. Adjust with a few more drops of fish sauce or sugar if needed.

   Texture Cue Silky, aromatic coconut broth.

6. Fold Basil and Serve

   Turn off the heat. Immediately fold in the fresh Thai sweet basil leaves, stirring gently until wilted by the residual heat. Garnish with sliced red chili and serve over steaming bowls of jasmine rice.

   Visual Cue Vibrant emerald basil leaves resting in pale green coconut broth.