A rich, creamy, and spicy Thai Green Curry packed with tender chicken, bamboo shoots, and fresh Thai basil in a coconut milk base.
Heat the oil in a large pan or wok over medium heat. Add the green curry paste and fry for 1-2 minutes until highly fragrant.
Add the sliced chicken breast to the pan and toss in the curry paste until the outside is sealed and no longer pink.
Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes until the chicken is fully cooked through.
Stir in the broccoli florets and snow peas. Cook for another 3 minutes until the vegetables are tender but still bright green and crunchy.
Turn off the heat. Stir in the sliced red chilies and fresh Thai basil leaves. Serve immediately with a bowl of steamed jasmine rice.
Q: Is this dish very spicy?
A: Traditional green curry is quite spicy, but you can reduce the amount of curry paste or add more coconut milk to mild it down.
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