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Thai Green Curry with Rice Recipe

Thai · Main course · 40 min total

This aromatic and creamy Thai green curry is quick to make at home, featuring tender chicken and vegetables in a fragrant coconut sauce. Serve over jasmine rice for a satisfying meal.

Ingredients

• 1 cup jasmine rice
• 1.5 cups water
• 2 tbsp vegetable oil
• 3 tbsp green curry paste
• 1 lb boneless skinless chicken thighs, sliced
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup bamboo shoots, drained
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Rinse jasmine rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Heat oil in a large skillet or wok over medium-high heat. Add green curry paste and stir for 1 minute until fragrant.
3. Add chicken slices and cook, stirring, until no longer pink, about 3-4 minutes.
4. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine. Bring to a simmer.
5. Add bamboo shoots and red bell pepper. Simmer for 5 minutes until vegetables are tender.
6. Remove from heat. Stir in Thai basil leaves and lime juice. Serve immediately over steamed jasmine rice.

Tips

• For a vegetarian version, substitute chicken with firm tofu and use vegetable broth.
• Adjust the amount of green curry paste to control spiciness.
• Leftover curry can be refrigerated for up to 3 days.

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