Name: Thai Green Curry
Total time: 30 min
Ingredients: 1 lb chicken (cut into bite size strips); 2 14- oz cans coconut milk (unshaken); 1 tbsp green curry paste; 2 slices ginger (minced); 2 cloves garlic (minced); 2 stalks lemon grass (lower third of stalk only, crushed slightly); 1 15- oz can can bamboo shoots (cut into matchsticks, drained); 2 tbsp fish sauce; 1 tbsp palm sugar or light brown sugar; ½ cup fresh Thai basil leaves (julienned); fresh lime juice; 4 cups cooked jasmine rice

Print Recipe

Thai Green Curry

Total Time30 mins

Course: Asian, Main Course, Poultry

Ingredients

1 lb chicken cut into bite size strips
2 14- oz cans coconut milk unshaken
1 tbsp green curry paste
2 slices ginger minced
2 cloves garlic minced
2 stalks lemon grass lower third of stalk only, crushed slightly
1 15- oz can can bamboo shoots cut into matchsticks, drained
2 tbsp fish sauce
1 tbsp palm sugar or light brown sugar
½ cup fresh Thai basil leaves julienned
fresh lime juice
4 cups cooked jasmine rice

Instructions

Don't shake up the coconut milk. If unshaken, the coconut milk liquids and solids will be separated in the cans. Turn coconut milk cans bottom up. Open the bottom of the cans and pour the coconut liquid into a measuring cup and reserve. Pour the thick coconut solids in a skillet and heat over medium-high heat until bubbly.
Add the curry paste, ginger, garlic and lemon grass and stir 2 to 3 minutes.
Add the chicken and the reserved coconut liquid. Simmer 5 to 8 minutes.
Add bamboo shoots, fish sauce and palm sugar, and simmer gently 3 to 4 minutes.
Remove lemon grass, stir in basil and lime juice to taste. Serve over jasmine rice.