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Thai · Dinner

Thai green chicken curry (gaeng khiao wan gai)

Tender chicken and crisp-tender vegetables in a fragrant green curry sharpened with fish sauce, palm sugar, makrut lime, and Thai basil.

About 55 minTotal
About 55 minActive
$$Cost
EasyDifficulty
Makes 6 servings
Thai green chicken curry with coconut-rich green broth, tender chicken, bamboo shoots, green beans, makrut lime, basil, and sliced chile.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 2 13.5-ounce cans full-fat coconut milk, not shaken
  • 1/3 cup Thai green curry paste, plus more to taste
  • 2 pounds boneless skinless chicken thighs, sliced 1/2 inch thick
  • 1 cup low-sodium chicken stock
  • 5 makrut lime leaves, torn and center ribs removed
  • 2 tablespoons fish sauce, plus more to taste
  • 1 1/2 tablespoons finely chopped palm sugar or light brown sugar
  • 1 15-ounce can bamboo shoots, drained and rinsed
  • 8 ounces green beans, trimmed and cut in 2-inch lengths
  • 1 packed cup Thai basil leaves
  • 1 red Fresno chile, thinly sliced
  • Cooked jasmine rice, for serving

Instructions

  1. Spoon 1 cup of the thick coconut cream from the tops of the cans into a . Cook over medium-high heat 6 to 9 minutes, stirring often, until glossy and beginning to release small beads of oil; if the cream stays smooth, continue once it is thick and aromatic rather than scorching it.

  2. Stir in green curry paste and cook 2 minutes until intensely fragrant. Add chicken and toss 3 minutes so every piece is coated and the outside loses its raw color.

  3. Add remaining coconut milk, stock, makrut lime leaves, fish sauce, and palm sugar. Bring just to a simmer, reduce heat, and cook 10 minutes. Add bamboo shoots and green beans and simmer 6 to 9 minutes more, until beans are crisp-tender and chicken reaches 165°F.

  4. Taste the broth before adding anything: it should be savory first, aromatic and moderately hot, with only enough sweetness to round the chile. Adjust with fish sauce, sugar, or a spoonful of water as needed, then remove from heat.

  5. Fold in Thai basil and half the sliced chile so the leaves wilt without turning dull. Ladle over jasmine rice and finish each bowl with the remaining chile.

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