Tantalizing Thai Green Curry


  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp Thai green curry paste
  • 1 cup sliced bell peppers (green, red, or yellow)
  • 1 cup sliced bamboo shoots
  • 1 cup sliced mushrooms
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 cup fresh basil leaves
  • 1 lime, juiced
  • Cooked jasmine rice, for serving


  1. In a large skillet or wok, heat some oil over medium-high heat.
  2. Add the chicken pieces and cook until browned and cooked through. Remove the chicken from the pan and set aside.
  3. In the same pan, add the green curry paste and cook for a minute until fragrant.
  4. Pour in the coconut milk and bring to a simmer.
  5. Add the bell peppers, bamboo shoots, and mushrooms. Cook until the vegetables are tender.
  6. Stir in the fish sauce and brown sugar to balance the flavors.
  7. Add the cooked chicken back to the pan and let it simmer in the curry sauce for a few minutes.
  8. Remove the pan from heat and stir in the fresh basil leaves and lime juice.
  9. Serve the Thai green curry over cooked jasmine rice.