You're putting What in a Thai green curry?! @Andy Cooks you're killing me

Ingredients

• 1 lb Chicken Thighs, Boneless, Skinless (cut into bite‑size pieces)
• 2 tbsp Thai Green Curry Paste (store‑bought or homemade)
• 13.5 oz Coconut Milk (full‑fat can)
• 1 tbsp Fish Sauce (adds umami and saltiness)
• 1 tbsp Palm Sugar (or brown sugar)
• 1 Red Onion (sliced thin)
• 1 Red Capsicum (Bell Pepper) (sliced into strips)
• 1 cup Bamboo Shoots (drained, sliced)
• 5 Thai Basil Leaves (torn)
• 2 tbsp Fresh Cilantro (Coriander) (chopped)
• 3 Thai Green Chilies (sliced, adjust for heat)
• 1 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Vegetable Oil (for sautéing)
• 2 cups Jasmine Rice (uncooked)
• 3 cups Water (for cooking rice)

Instructions

1. Prepare Ingredients

   Slice the red onion, bell pepper, and Thai green chilies. Drain and slice the bamboo shoots. Cut the chicken into bite‑size pieces. Rinse and drain the jasmine rice.

   Time: PT10M

2. Cook Jasmine Rice

   Combine 2 cups rice with 3 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes before fluffing with a fork.

   Time: PT20M

   Temperature: 350°F

3. Sauté Aromatics and Curry Paste

   Heat 2 tbsp vegetable oil in a large skillet over medium‑high heat. Add the sliced red onion and chilies, sauté for 2 minutes until fragrant. Stir in 2 tbsp Thai green curry paste and fry for another 1‑2 minutes to release its aromas.

   Time: PT4M

   Temperature: Medium‑high

4. Brown the Chicken

   Add the chicken pieces to the skillet, stirring to coat with the curry paste. Cook for 3‑4 minutes until the chicken is lightly browned but not fully cooked.

   Time: PT4M

   Temperature: Medium

5. Add Coconut Milk and Seasonings

   Pour in the can of coconut milk, then add 1 tbsp fish sauce and 1 tbsp palm sugar. Stir well and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium

6. Simmer Vegetables

   Add the sliced bell pepper and bamboo shoots to the curry. Simmer for 5 minutes until the vegetables are tender and the chicken is cooked through.

   Time: PT5M

   Temperature: Medium

7. Finish with Herbs and Lime

   Stir in the torn Thai basil leaves, chopped cilantro, and 1 tbsp fresh lime juice. Remove from heat and let the herbs wilt for 1 minute.

   Time: PT2M

8. Plate and Serve

   Serve the hot green curry over a mound of jasmine rice. Garnish with extra basil or cilantro if desired.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

28g

Carbohydrates

55g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Thighs, Boneless, Skinless: Chicken breast, Tofu
• Instead of Thai Green Curry Paste: Homemade green curry paste
• Instead of Coconut Milk: Light coconut milk
• Instead of Fish Sauce: Soy sauce (for less fish flavor)
• Instead of Palm Sugar: Brown sugar, Honey
• Instead of Red Onion: Yellow onion
• Instead of Red Capsicum (Bell Pepper): Green bell pepper
• Instead of Bamboo Shoots: Water chestnuts
• Instead of Thai Basil Leaves: Holy basil, Thai sweet basil
• Instead of Fresh Cilantro (Coriander): Parsley
• Instead of Thai Green Chilies: Jalapeño
• Instead of Lime Juice: Lemon juice
• Instead of Vegetable Oil: Canola oil
• Instead of Jasmine Rice: Basmati rice

Equipment Needed

• Large Skillet or Wok
• Saucepan with Lid
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Mortar and Pestle (optional) (optional)
• Lime Juicer (optional) (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Frying the green curry paste until aromatic (Step 3)
• Ensuring the chicken is browned but not overcooked before adding coconut milk (Step 4)
• Simmering the curry gently to meld flavors without curdling the coconut milk (Step 5)

Chef Tips from the Video

• Use a mortar and pestle to grind fresh green chilies, lemongrass, galangal, and kaffir lime leaves for an authentic homemade paste
• Add a few kaffir lime leaves during simmering for extra citrus aroma
• For a richer broth, use half coconut milk and half chicken stock.

Troubleshooting

Storage

Refrigerator: Store curry and rice separately in airtight containers for up to 3 days.

Freezer: Curry freezes well for up to 2 months; reheat gently. Rice can be frozen for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The curry flavor improves after refrigeration; make it a day ahead and reheat gently over low heat
• Cook rice ahead and store in the fridge; re‑steam or microwave before serving

Frequently Asked Questions