Description
This is a green curry recipe I’ve cobbled together over the years. The vegetables aren’t completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it’ll become a favorite in yours. Serve over rice.
Ingredients
- 2 tablespoons peanut oil
- ¼ cup Thai green curry paste
- 3 cloves garlic, minced
- 1 (1/4 inch thick) slice ginger, finely grated
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 (15 ounce) can baby corn pieces, drained
- 1 (8 ounce) can bamboo shoots, drained
- 2 (13.5 ounce) cans coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 6 kaffir lime leaves
- 1 red bell pepper, cut into thin strips
- 1 orange bell pepper, cut into thin strips
- ¼ cup thinly sliced Thai basil, or more to taste
Instructions
- Heat oil in a wok until it starts to shimmer. Add curry paste
- garlic
- and ginger; stir together and fry until fragrant
- 2 to 3 minutes. Add chicken breast slices
- stirring until coated. Cook until just slightly pink in the center
- 3 to 5 minutes.
- While chicken is cooking
- place baby corn and bamboo shots in a small saucepan
- cover with water
- and place over high heat. Bring to a boil. Drain then cover with water again.
- Pour coconut milk into the wok. Bring to a slow simmer
- stirring occasionally
- about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce
- palm sugar
- and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender
- about 3 minutes.
- Remove curry from heat and stir in Thai basil.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4