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Flavorful Thai Green Curry Chicken with Basil and Bamboo Shoots

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A quick and easy Thai green curry chicken recipe featuring tender chicken thighs, bamboo shoots, fresh Thai basil, and creamy coconut milk. Perfect for busy weeknights or casual dinner parties.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons green curry paste (store-bought or homemade)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup (150 g) sliced bamboo shoots, drained
  • 1 small green bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)
  • 1 teaspoon brown sugar
  • 1/2 cup loosely packed fresh Thai basil leaves (about 10–15 leaves)
  • Juice of 1 lime
  • 1 tablespoon vegetable oil
  • Optional: Thai bird’s eye chili for extra heat
  • Optional: chopped fresh cilantro for garnish

Instructions

  1. Prep your ingredients: cut chicken thighs into bite-size pieces, slice bell pepper thinly, mince garlic, roughly chop basil leaves, and drain bamboo shoots well. (About 10 minutes)
  2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add green curry paste and minced garlic, stirring constantly for 1-2 minutes until fragrant and slightly oily.
  3. Add chicken pieces to the pan and stir to coat with curry paste. Cook for about 5 minutes, stirring occasionally, until chicken starts to firm up but is not fully cooked.
  4. Pour in the full can of coconut milk, stirring to combine. Bring to a gentle simmer without boiling vigorously.
  5. Add bamboo shoots and sliced green bell pepper. Let the curry simmer for about 10 minutes until chicken is cooked through and flavors meld.
  6. Season with 2 tablespoons fish sauce and 1 teaspoon brown sugar. Stir well and taste; adjust seasoning as needed. Add chopped bird’s eye chili if desired for extra heat.
  7. Just before serving, stir in fresh Thai basil leaves and squeeze in lime juice. Basil will wilt slightly and lime will brighten the dish.
  8. Serve immediately over steamed jasmine rice or sticky rice.

Notes

If curry is too thick, add a splash of water or extra coconut milk to loosen. If too thin, simmer uncovered to reduce. Stir gently to prevent coconut milk from separating. Use chicken thighs for juicier meat. Drain bamboo shoots well to avoid watery curry. Add basil and lime juice last to preserve fresh flavor. Adjust heat by varying curry paste or chili amount.

Nutrition

Keywords: Thai green curry, chicken curry, bamboo shoots, Thai basil, coconut milk, easy Thai recipe, weeknight dinner, spicy curry

Find it online: https://tomyumy.com/flavorful-thai-green-curry-chicken-recipe-easy-homemade-basil-bamboo-shoots/