Thai Green Chicken Coconut Curry
Better than takeout, this vibrant green curry has a deliciously complex flavor profile.
Ingredients
- 1.5 lbs chicken breast sliced into strips
- 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1 Fresno pepper deseeded and sliced
- ¼ cup basil roughly chopped
- 1 onion halved and thinly sliced
- 1 8 oz can bamboo shoots
- 1 8 oz package cremini mushrooms sliced
- 3 tbsp green curry paste
- 2 14 oz cans coconut milk
- 1 lime juiced
Instructions
- In a large skillet, saute chicken slices with some oil until just cooked through and set aside.
- In the same skillet, saute onions, bell peppers, and mushrooms until starting to crisp. Add curry paste and chicken and cook for another few minutes before pouring in coconut milk.
- Simmer for 10-15 minutes, ensuring all chicken is cooked through. Add the bamboo shoots and pepper, simmer for another 5 minutes.
- When ready, toss in the chopped basil and sprinkle over the lime juice. Can serve with a side of rice.
Notes
Make sure to get the regular rather than light coconut milk so your curry isn’t too watery.
If your curry is too watery, you can thicken it by adding a slurry of 2 tbsp water and 2 tbsp cornstarch.
Also note that you can use actual Thai peppers if you want a spicier curry.
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