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Thai Green Curry Chicken

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“My wife's favorite dish. Easy to make, exotic aroma and taste. Hint: Always boil and drain bamboo shoots, as in this recipe. It takes away the metallic taste they get in the can and makes them brighter tasting”

Ingredients Nutrition


  1. Heat 1/2 cup of the coconut milk in a large wok (or other pan large enough for stir fry) over medium-high heat until bubbling.
  2. Add curry paste and lemon grass, and stir for 1 minute.
  3. Add chicken broth, fush sauce, sugar, turmeric, and lime leaves,.
  4. Bring to a boil.
  5. Add chicken and cook 2-3 minutes, You do not need to completely cook it in this step. If you do, it may be tough by the end.
  6. Reduce heat to low.
  7. Add remaining coconut milk, bamboo shoots, peas, and tomatoes.
  8. Simmer 3 minutes, until additions are hot.
  9. Remove from heat, and stir in basil leaves.
  10. Serve hot over jasmine rice or pasta.

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