Tender pieces of chicken breast cooked with capsicum and bamboo shoots in a homemade Thai green curry sauce then served on rice. Skip the takeaways and enjoy this beautiful homemade meal.
I find it almost impossible to visit a Thai restaurant and not order a Chicken Thai Green Curry. The flavour is such a wonderful combination of creamy, sweet, salty and tangy. I love the mixture of chicken, bamboo shoots and capsicum. But as always, feel free to customise with whatever veggies you have to hand in the fridge or garden.
For another delicious green Thai curry, be sure to check out my Pan Fried Fish with Thai Green Curry Sauce.
Jump to:
Ingredient notes:
- Chicken: You can use either chicken breast or thighs in this recipe. Chicken breast works really well and they won't dry out as they are cooked in the curry sauce.
- Bamboo Shoots: These can be found in most good supermarkets or Asian specialty stores. You could substitute them for sliced courgette, baby corn or green beans if you prefer.
- Rice: Steamed jasmine rice is traditional and soaks up the curry beautifully, but basmati or even rice noodles also work well.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a frying pan over a medium heat, heat the sesame oil. Add the chicken and cook for 5–10 minutes until browned. Stir in ginger and green curry paste, cooking for 1–2 minutes until fragrant.
Pour in the coconut cream, add bamboo shoots and capsicum, then cook for 5 minutes. Dissolve the chicken stock cube in boiling water and add to the pan. Stir in the fish sauce, brown sugar and lime juice. Simmer for 5–10 minutes until the chicken is cooked through and capsicum has softened. Season to taste with salt and pepper.
Taste and adjust flavours with extra fish sauce or brown sugar if needed.
Serve with steamed rice, fresh chilli, basil and lime wedges.
Recipe FAQs:
Green curry paste has a distinct flavor profile that can't be matched by curry powder. If you don’t have it, try using another Thai curry paste (like red or yellow), but the flavour will change.
Substitute chicken with prawns, beef, or tofu for a vegetarian option.
Coconut cream is thicker and richer than coconut milk. You can use coconut milk, but the curry will be slightly thinner and less creamy.
Storage:
This Chicken Thai Green Curry will keep well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Flavours develop even more overnight!
You can also freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Top tips:
If you don't have bamboo shoots you can leave them out or replace with sliced green beans, baby corn, or zucchini for a similar texture.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Chicken Thai Green Curry
A fragrant chicken Thai green curry made from chicken breast, capsicum and bamboo shoots cooked in a coconut cream sauce flavoured with green curry paste.
Ingredients
- 1 tsp sesame oil
- 600g diced chicken (breast or thigh)
- 1 tsp grated ginger
- 2 Tbsp green curry paste
- 1 can coconut cream, 400ml
- 1 can bamboo shoots (227g, drained)
- 1 red capsicum, sliced
- 1 chicken stock cube
- ½ cup boiling water
- 1 Tbsp fish sauce
- 4 tsp brown sugar
- Juice of ½ lime
To serve
- Steamed jasmine rice
- Fresh chilli, sliced
- Lime wedges
- Fresh basil or Thai basil
Instructions
- In a frying pan over a medium heat, heat the sesame oil. Add the chicken and cook for 5–10 minutes until browned.
- Stir in ginger and green curry paste, cooking for 1–2 minutes until fragrant.
- Pour in the coconut cream, add bamboo shoots and capsicum, then cook for 5 minutes.
- Dissolve the chicken stock cube in boiling water and add to the pan.
- Stir in the fish sauce, brown sugar and lime juice. Simmer for 5–10 minutes until the chicken is cooked through and capsicum has softened. Season to taste with salt and pepper.
- Taste and adjust flavours with extra fish sauce or brown sugar if needed.
- Serve with steamed rice, fresh chilli, basil and lime wedges.
Notes
- Heat level: Green curry paste has medium heat. For a milder curry, substitute with yellow curry paste.
- Vegetable options: Diced eggplant, green beans, courgette or carrots can be added for extra veggies.
- Protein swaps: Substitute chicken with prawns, beef, or tofu for a vegetarian option.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1088Total Fat: 51gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 168mgSodium: 1382mgCarbohydrates: 107gFiber: 3gSugar: 81gProtein: 51g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Louise Collier
Since I found you, a month ago, I have made something every week from your fabulous recipes. Your cinnamon scroll scones are too yummy for words. There's a few batches being made! I have made two batches of your wonderfully easy uncooked ginger crunch. It's great not having to cook the base! The last two nights have been beef ragu. It was very filling and tasty. Tonight could be the chicken thai green curry.
Thank you very much for giving us such easy, wonderful recipes.
Regards
VJ cooks
Thank you so much for your feedback, Louise. We are constantly working to ensure our recipes are easy to follow and taste delicious. I appreciate you taking the time to let me know they are working so well for you.