Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Unsweetened coconut milk

  2. 1 1/2 tablespoons 22ml Green curry paste

  3. 2 1/2 lbs 1135g / 40oz Boneless chicken sliced Into 1-inch strips

  4. 1 cup 237ml Sliced bamboo shoots

  5. 1/4 cup 59ml Fish sauce

  6. 1 tablespoon 15ml Sugar

  7. 1 Mint leaves - chopped (about 1/4 cup) or oriental basil leaves

  8. 2 Fresh green chili peppers Seeded & thinly sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. From Pojanee Vatanapan's Thai Cookbook


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