If you’re having dinner in Thailand, most likely curry’s on the menu! And this super-popular one gets its vibrant color and signature heat from vibrant green chilis.

Prep: 5 minutes

Cook: 30 minutes

Serves: 4

Our Suggestions: If you can’t find an authentically Thai brand of curry paste, we recommend using more than this recipe calls for. American brands tend to pack significantly less heat than their Thai counterparts.

Can’t find Thai basil? No worries! Italian basil is similar enough to make this dish delicious!

No need to break out the chopsticks—curry is eaten with a spoon and fork.

Ingredients

• 1 14 oz can coconut milk
• 3 tbsp green curry paste
• 1 cup unsalted chicken stock
• 1 lb boneless & skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 4 lime leaves, roughly torn
• 1 8oz can of bamboo shoots
• 1 cup basil (Thai basil, if available)
• 1/4 red bell pepper, julienned
• Rice, to serve

Preparation

1. Pour 3/4 cups of coconut milk into a large pan over medium heat. Reduce until thick.
2. Add the curry paste and cook, stirring constantly for 2 minutes until aromatic. If the curry paste sticks to the pan, add a bit more coconut milk.
3. Add the chicken and stir until coated.
4. Add the lime leaves, chicken stock, the remaining coconut milk, sugar, and 1 tbsp of fish sauce. Bring to a simmer, then let cook for 10-15 minutes, or until the chicken is tender.
5. Mix in the bamboo shoots and bring to a boil, then remove from heat.
6. Add more fish sauce and sugar, to taste.
7. Stir in the thai basil and bell peppers.
8. Serve with rice and enjoy!