Thai Green Curry Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500g boneless chicken thigh/breast, cut into small chunks
  • 1 cup thick coconut milk
  • 1 cup chicken stock
  • 60g Thai green curry paste
  • 1 onion, sliced
  • 1 inch ginger, sliced
  • 1 tsp blended garlic
  • 2 lemongrass, bruised
  • 1 cup chicken stock, unsalted
  • 2 tbsp brown sugar/palm sugar
  • 1.5 tbsp fish sauce
  • 4-5 kaffir lime leaves
  • 1 cup cooked bamboo shoots, sliced
  • ½ red bell pepper, julienned
  • Thai basil for topping
  1. In a pot, add oil
  2. Saute the onion, lemon grass and ginger for 2-3 minutes
  3. Add the blended garlic and saute for another 20 seconds.
  4. Mix in the Thai curry paste and saute for about 2 minutes.
  5. Add the kaffir lime leaves and chicken pieces. Mix well.
  6. Pour in coconut milk and chicken stock.
  7. Season with fish sauce and brown sugar.
  8. Bring to a simmer and let simmer gently for about 10-15 minutes or until the chicken is fork tender.
  9. Once the curry is done simmering, add bamboo shoots and peppers.
  10. Taste and add more fish sauce and/or sugar as needed.
  11. Stir in Thai basil and serve this with white rice.
Recipe by Maya Kitchenette at