Thai Green Curry with Chicken

Before you begin cooking, prep everything for smooth execution. Cut the chicken into bite-sized pieces. Wash and slice the zucchini into half-moons, julienne the red bell pepper, and drain the bamboo shoots. Rinse and gently pat dry the Thai basil leaves. If you’re serving with rice, start cooking it now so it’s ready to serve hot with your curry.

In a large saucepan or wok, heat the oil over medium heat. Add the green curry paste and sauté for about 1 minute, stirring constantly. This blooming step helps release the aroma and flavor from the curry paste. You’ll know it’s ready when it becomes fragrant and slightly darkens in color.

Slowly pour in the coconut milk while stirring to combine with the curry paste. Bring it to a gentle simmer and let it bubble for 2–3 minutes. This helps the flavors blend and gives the curry its creamy texture. If you prefer a thinner consistency, add 1/2 to 1 cup of chicken broth.

Add the chicken pieces to the simmering curry sauce. Stir gently to coat. Simmer uncovered for about 10–12 minutes, stirring occasionally, until the chicken is fully cooked and tender. The sauce will slightly reduce and deepen in flavor as it cooks.

Add the zucchini, red pepper, and bamboo shoots to the pan. Continue simmering for another 5–7 minutes, or until the vegetables are tender-crisp but not mushy. Add the Thai basil and a squeeze of fresh lime juice. Stir to combine. Taste the sauce and adjust seasoning with salt or a splash of fish sauce for depth.

Ladle the hot curry into bowls over jasmine rice or serve the rice on the side. Garnish with a few extra Thai basil leaves, lime wedges, and sliced green chili for added heat if desired. Serve immediately while hot and aromatic.