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Chicken Green Curry Recipe

Name: Chiang Mai Mississaugas Chicken Green Curry Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken breast; 3 tbs green curry paste; 14 oz coconut milk (full-fat); 1 cup low-sodium chicken broth; 8 oz bamboo shoots (sliced, canned); 1 medium red bell pepper; 1 cup Thai basil leaves; 1 tbs vegetable oil or neutral oil; 2 cloves garlic (minced); 1 tsp fresh ginger (minced); 1.5 tbs fish sauce; 1 tsp light brown sugar; 1 tbs lime juice; 1 whole lime (wedges, for serving); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 4 cups steamed jasmine rice; 0.5 cup extra Thai basil leaves; 2 tbs chopped cilantro; 1 tsp sliced red chili or chile flakes

Inspired by Chiang Mai Mississauga

Time35m

Serves4

Chicken breast, green curry paste, coconut milk, Thai basil, bamboo shoot, bell pepper

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Ingredients

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Curry

1 lb boneless skinless chicken breast

3 tbs green curry paste

14 oz coconut milk (full-fat)

1 cup low-sodium chicken broth

8 oz bamboo shoots (sliced, canned)

1 medium Red bell pepper

1 cup Thai basil leaves

Aromatics & Seasoning

1 tbs vegetable oil or neutral oil

2 cloves Garlic (minced)

1 tsp fresh ginger (minced)

1 1/2 tbs Fish sauce

1 tsp light brown sugar

1 tbs ReaLime juice

1 whole lime (wedges, for serving)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

To Serve (optional)

4 cups steamed jasmine rice

1/2 cup extra Thai basil leaves

2 tbs chopped cilantro

1 tsp sliced red chili or chile flakes

Method

Prep

Slice the chicken breast into 1/2-inch thick bite-sized pieces. Thinly slice the red bell pepper into strips about 1/4 inch wide. Drain and rinse the canned bamboo shoots; pat dry. Mince the garlic and ginger. Measure out the curry paste and coconut milk.

Curry

Bloom aromatics

Heat a large skillet or medium saucepan over medium heat. Add the vegetable oil. When hot, add the minced garlic and ginger and sauté 30–45 seconds until fragrant but not browned.

Cook curry paste

Add the green curry paste to the pan and cook, stirring constantly, for 1–2 minutes to bloom the flavors and dissolve any raw paste texture.

Add coconut milk & simmer

Slowly stir in about half of the coconut milk (7 oz) to the pan, scraping up browned bits and combining with the paste to form a smooth sauce. Bring to a gentle simmer.

Poach chicken

Add the chicken pieces to the simmering sauce in a single layer. Cook gently for 4–6 minutes, stirring occasionally, until the chicken is mostly cooked through.

Add vegetables & finish sauce

Stir in the remaining coconut milk and the chicken broth. Add the drained bamboo shoots and sliced red bell pepper. Simmer uncovered for 4–6 minutes more until the chicken is cooked through (internal temp 165°F / 74°C) and the bell pepper is tender-crisp.

Season

Stir in the fish sauce, light brown sugar, lime juice, salt, and black pepper. Taste and adjust seasoning: add more fish sauce for saltiness, sugar for balance, or lime juice for brightness.

Finish with basil

Remove the pan from heat and stir in the Thai basil leaves until wilted, about 30 seconds. Cover briefly to let the basil perfume the sauce if desired.

To Serve

Spoon steamed jasmine rice into shallow bowls. Ladle the chicken green curry over the rice. Garnish with extra Thai basil leaves, chopped cilantro, and sliced red chile or chile flakes. Serve with lime wedges on the side.