Thai Green Curry

by Katie P. • Jan 16, 2026

40 min Thai curry
protein-richlow-carb
Per serving: 444 kcal • 34.8g protein • 23.8g fat • 18.9g carbs
(Edited Jan 23, 2026)

Aromatic coconut curry with chicken, Thai basil, and vegetables. Spicy, creamy, and absolutely addictive.

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Ingredients

Servings
4
  • 500g chicken_thigh, sliced
  • 400ml coconut_milk
  • 3tbsp green_curry_paste
  • 100g bamboo_shoot, sliced
  • 2medium bell_pepper, sliced
  • 1cup thai_basil
  • 2tbsp fish_sauce
  • 1tbsp palm_sugar
  • 2tbsp vegetable_oil
  • 1whole lime, juiced

Equipment Needed

  • wok

Instructions

  1. 1

    Heat oil in a wok or large pan over medium-high heat. Add curry paste and fry for 1 minute until fragrant.

  2. 2

    Add a few tablespoons of the thick coconut cream from the top of the can. Stir until oil separates and paste is sizzling.

  3. 3

    Add chicken pieces and stir-fry for 3-4 minutes until nearly cooked through.

  4. 4

    Pour in remaining coconut milk, fish sauce, and sugar. Bring to a simmer.

  5. 5

    Add bell peppers and bamboo shoots. Cook for 5-7 minutes until vegetables are tender-crisp and chicken is cooked.

  6. 6

    Turn off heat. Stir in Thai basil and lime juice. Serve over jasmine rice.

Tips

  • Use full-fat coconut milk for the creamiest, most authentic result.
  • If you can't find Thai basil, regular basil works but the flavor will be different.
  • Adjust fish sauce and sugar to balance the flavors to your preference.