- 1 tbsp peanut oil
- 1 medium onion,
- 1 inch piece of peeled fresh ginger
- 4 cloves garlic
- 2 lbs boneless, skinless chicken breast, thinly sliced
- 1 medium red bell pepper, seeded and thinly sliced
- 1 cup bamboo shoots
- 1 cup broccoli florets, chopped into bite sized tops
- 2 cups chicken stock (I use a nice and rich homemade stock)
- 3 1/3 cups coconut milk
- 6 – 8 Thai basil leaves, roll the leaves up together then cut into strips (you can use regular basil if that’s what you have)
- 2 1/2 – 3 tbsps Thai green curry paste (I LOVE Aroy-D brand!)
- 3 tbsp brown sugar
- 1 tbsp reduced sodium soy sauce
- 1 lime, juiced
- 2 tbsp + 1/2 tsp fish sauce
- In a small food processor, process the garlic, ginger and onion together until it forms a paste.
- Heat peanut oil in a large wok on medium. Once heated, drop in the onion, garlic and ginger paste. Stir and cook until fragrant – about 2 minutes.
- Add the green curry paste to the wok and combine well with the other ingredients.The paste should begin to smell gorgeously fragrant.
- Add brown sugar and soy sauce. Combine.
- Add the chicken stock and combine with the ingredients. Turn up the heat and add the strips of chicken. Cook for about 10 minutes.
- The contents of the wok should begin to bubble by now and the chicken should be just about cooked through and no longer pink.
- Add the red peppers, broccoli, bamboo shoots and basil leaves.Stir well.
- Pour in the coconut milk and reduce the heat. Combine well.
- Cover with a lid and cook for another 10 minutes.
- Once finished cooking, remove from heat and add the lime juice and fish sauce. Stir to combine. It’s important that you add the fish sauce and lime at the very end, otherwise their flavour and scent will disappear. These 2 ingredients really top off the dish and make it spectacular so please don’t leave them out! 🙂
- We like to serve this with fresh steamed jasmine rice but you can also serve it on it’s own as a sort of soup! Personally though, I like to have the rice on the side since I can soak up every last drop. 🙂
If you’d like, you can add more green curry paste to this recipe if you’d like it spicier. Also if you find that you added too much paste for your liking, you can always add more coconut milk to make the flavour milder. I make a mild version of this for my toddler and he LOVES it!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Cuisine: Thai