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Flavorful Thai Green Curry with Bamboo Shoots and Basil

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A quick and easy Thai green curry featuring creamy coconut milk, fresh basil, and crunchy bamboo shoots, perfect for cozy dinners and packed with authentic flavors.

Ingredients

Scale
  • 3 tablespoons green curry paste (Mae Ploy recommended)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup sliced bamboo shoots, drained
  • 1 cup fresh basil leaves (Thai basil preferred)
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar (dark brown preferred)
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 small green chilies, sliced (optional)
  • 1 tablespoon lime juice
  • 1 cup (240 ml) chicken broth
  • Jasmine rice, for serving

Instructions

  1. Prep Ingredients (5–10 minutes): Slice chicken thighs into bite-sized pieces, mince garlic, slice chilies, roughly chop basil leaves, and drain and rinse bamboo shoots if canned.
  2. Heat Oil and Sauté Aromatics (3–4 minutes): Warm 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add minced garlic and green curry paste, stirring constantly until fragrant (about 1-2 minutes).
  3. Add Chicken (5–6 minutes): Add chicken pieces, stirring to coat evenly with curry paste. Cook until chicken turns opaque and starts to brown slightly, about 5 minutes.
  4. Mix in Liquids and Bamboo Shoots (10 minutes): Pour in coconut milk and chicken broth, stirring gently to combine. Add bamboo shoots. Bring to a gentle simmer, reduce heat to low, and cook uncovered for about 10 minutes until chicken is fully cooked and flavors meld.
  5. Season the Curry (2–3 minutes): Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed. Add more broth or coconut milk if curry is too thick.
  6. Add Basil Last (1 minute): Stir in fresh basil leaves just before serving to keep their vibrant color and flavor.
  7. Serve immediately over fluffy jasmine rice, garnished with extra basil or sliced chilies if desired.

Notes

Use fresh green curry paste for best flavor. Avoid burning curry paste by cooking over medium to medium-low heat and stirring constantly. Add basil at the end to preserve its fresh flavor. Adjust fish sauce gradually to avoid oversalting. Leftovers taste better the next day; reheat gently and add a splash of water or coconut milk if thickened.

Nutrition

Keywords: Thai green curry, bamboo shoots, basil, coconut milk, chicken curry, easy Thai recipe, homemade curry, quick dinner

Find it online: https://tempotaste.com/flavorful-thai-green-curry-with-bamboo-shoots-and-basil-easy-homemade-recipe/