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–+ servings
Chicken Thai Green Curry

Irresistible Chicken Thai Green Curry for Cozy Nights

This Chicken Thai Green Curry blends creamy coconut and aromatic ginger for a quick and healthy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 Tbsp Sesame Oil Adds depth of flavor; can substitute with vegetable oil if needed.
  • 600 g Diced Chicken The primary protein source for this dish; use breast or thigh.
  • 1 tsp Grated Ginger Enhances aroma and spice; fresh is best.
  • 2 Tbsp Green Curry Paste Provides the signature flavor; avoid substitutions.
  • 400 ml Coconut Cream Creates a rich, creamy base.
  • 227 g Bamboo Shoots Adds texture; substitute if unavailable.
  • 1 Red Capsicum Offers sweetness and vibrant color.
  • 1 Chicken Stock Cube Used for flavor enhancement.
  • 0.5 cup Boiling Water Helps dissolve the chicken stock cube.
  • 1 Tbsp Fish Sauce Provides umami flavor; use soy sauce as a vegetarian alternative.
  • 4 tsp Brown Sugar Balances the flavors; can substitute with palm sugar.
  • 0.5 Lime Juice Adds acidity and brightness.
For Serving
  • Steamed Jasmine Rice The perfect serving base for the curry.
  • Fresh Chilli (sliced) Optional for garnish; adds heat.
  • Lime Wedges & Fresh Basil For garnish and an additional flavor boost.

Equipment

  • Frying pan

Method
 

Preparation Steps
  1. Heat 2 tablespoons of sesame oil in a large frying pan over medium heat. Add 600 grams of diced chicken. Cook for 5-10 minutes until browned.
  2. Stir in 1 teaspoon of grated ginger and 2 tablespoons of green curry paste. Cook for an additional 1-2 minutes until fragrant.
  3. Pour in 400 milliliters of coconut cream, followed by 227 grams of drained bamboo shoots and 1 diced red capsicum. Cook for about 5 minutes.
  4. Dissolve 1 chicken stock cube in ½ cup of boiling water and add it to the pan, stirring into the curry.
  5. Add 1 tablespoon of fish sauce, 4 teaspoons of brown sugar, and juice of half a lime. Simmer for 5-10 minutes.
  6. Taste the curry and adjust with extra fish sauce or brown sugar as needed.
  7. Serve the curry over steamed jasmine rice, garnished with sliced fresh chilli, lime wedges, and fresh basil.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, use fresh ingredients and adjust spice level to your preference. This curry stores well for quick meals later.

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