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Thai Green Curry



1¾ cup coconut milk, divided

50 g (~3 Tbsp) green curry paste

1 cup chicken stock, unsalted

450g chicken thigh, boneless, skinless, cut into 1-inch pieces

2 tbsp palm sugar, finely chopped (can substitute brown or granulated sugar, see note)

1½ - 2 tbsp fish sauce

3-4 kaffir lime leaves, roughly torn

1½ cup bamboo shoots, canned (can use sliced or strips)

1 cup Thai basil

1 spur chillies or ¼ red bell pepper, julienned

Jasmine rice for serving


1. Start by adding your cooking oil to a pan and sautéing the Thai green curry paste over a medium heat.

2.  Once fragrant, reduce the heat and gradually add your coconut milk. Keep stirring until the oil surfaces. 

3. Add chicken thigh and stir to mix with the paste. 

4. Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.

5. Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.

6. Taste and add more fish sauce and/or sugar as needed.

7. Stir in Thai basil and spur chillies or bell peppers.

8. Serve with jasmine rice

 TipThis recipe for Thai curry calls for chicken, but feel free to add a plant-based alternative for your meat-free guests. We recommend a firm tofu to absorb the beautiful flavours!

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