Tantalising Thai green chicken curry

    50 min

    This is a deliciously simple Thai coconut curry recipe. Chicken is stir-fried with bamboo shoots and baby corn, before being simmered in a green coconut curry. Serve with freshly cooked rice.


    Quebec, Canada
    4 people made this

    Makes: 4 - 6 servings

    • 4 skinless, skinless chicken thigh fillets, sliced into strips
    • Marinade
    • 1/2 tablespoon oil
    • 1/4 teaspoon salt
    • 1 dessertspoon fish sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 1 dessertspoon sugar
    • Sauce
    • 1 tablespoon oil
    • 1 medium onion, finely diced
    • 8 baby corn, cut in half
    • 1 (225g) tin bamboo shoots, drained
    • 1 tablespoon green curry paste
    • 10g Thai basil leaves
    • 1 (400ml) tin coconut milk
    • steamed milk (optional)

    Prep:10min  ›  Cook:15min  ›  Extra time:25min marinating  ›  Ready in:50min 

    1. In a bowl, mix together the oil, salt, fish sauce, cornflour slurry and sugar for the marinade. Pour over the chicken, stir to coat, let sit for 15 minutes.
    2. In a frying pan, heat 1 tablespoon oil over medium heat. Stir-fry the chicken until it turns brown, 3-4 minutes. Add onion, baby corn and bamboo shoots, stir well.
    3. Add the green curry paste and stir for 1-2 minutes. Add enough water to cover 1/4 of the ingredients. Scatter over the basil leaves, cover and allow to simmer for 5 minutes.
    4. Pour in coconut milk and steamed milk (if using), then bring to the boil. Adjust the seasoning accordingly. Serve.


    Thai basil has a different flavour compared to Italian basil. You can find it in Chinese/Oriental speciality stores.

    See it on my blog

    Check out this recipe on my blog

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