Ingredients
For the Chicken & Marinade:
- Boneless, Skinless Chicken Breasts or Thighs: 1.5 pounds, cut into 1-inch bite-sized pieces
- Fish Sauce: 1 tablespoon
- Cornstarch: 1 tablespoon
- Lime Juice: 1 teaspoon, fresh
- White Pepper: 1/4 teaspoon (optional, or use black pepper)
For the Stir-Fry Sauce & Aromatics:
- Thai Green Curry Paste: 2-4 tablespoons (adjust to your spice preference and the brand’s heat level)
- Coconut Milk: 1 can (13.5 – 14 ounces), full-fat recommended for creaminess (shake well before opening)
- Chicken Broth or Water: 1/4 cup (if needed to thin sauce)
- Fish Sauce: 1-2 teaspoons (or to taste, as curry pastes vary in saltiness)
- Brown Sugar or Palm Sugar: 1-2 teaspoons (or to taste, to balance flavors)
- Lime Juice: 1 tablespoon, fresh (or to taste, for brightness at the end)
- Kaffir Lime Leaves: 3-4 leaves, torn or bruised (optional, but highly recommended for authentic flavor)
For the Stir-Fry Vegetables & Oil:
- Cooking Oil: 2 tablespoons (high smoke point, e.g., coconut, avocado, canola oil), divided
- Garlic: 3-4 cloves, minced (about 1 tablespoon)
- Ginger: 1-inch piece, freshly grated or minced (about 1 tablespoon)
- Red Bell Pepper: 1 large, cored, seeded, and sliced into strips or 1-inch pieces
- Green Beans: 1 cup, trimmed and cut into 1-2 inch pieces (or use snap peas/snow peas)
- Bamboo Shoots: 1/2 cup, sliced or julienned, canned, drained and rinsed (optional)
- Onion: 1 small, sliced or cut into wedges (optional)
For Finishing & Garnish:
- Fresh Thai Basil Leaves: 1/2 cup, packed (or sweet Italian basil)
- Fresh Cilantro: 1/4 cup, chopped, for garnish
- Red Chili: 1 small, thinly sliced, for garnish (optional, for extra heat and color)
- Extra Lime Wedges: For serving
Instructions
- Marinate the Chicken:
- In a medium bowl, combine the cut chicken pieces with 1 tablespoon fish sauce, 1 tablespoon cornstarch, 1 teaspoon lime juice, and white pepper (if using).
- Mix well to ensure the chicken is evenly coated.
- Set aside to marinate at room temperature for at least 15-20 minutes while you prepare the other ingredients. This step helps to tenderize the chicken and allows it to absorb flavor.
- Prepare Aromatics, Vegetables, and Sauce Components:
- Mince the garlic and grate/mince the ginger.
- Slice the bell pepper and onion (if using). Trim and cut the green beans. Drain and rinse bamboo shoots (if using).
- Wash and prepare the Thai basil and cilantro. Slice the red chili for garnish if using.
- Shake the can of coconut milk well. Open it and set aside. Have the green curry paste, additional fish sauce, sugar, and lime juice ready. If using kaffir lime leaves, tear or bruise them to release their aroma.
- Cook the Chicken:
- Heat 1 tablespoon of cooking oil in a large, heavy-bottomed skillet, wok, or Dutch oven over medium-high to high heat until the oil is shimmering.
- Add the marinated chicken to the hot wok in a single layer, avoiding overcrowding (cook in batches if necessary for proper searing).
- Let the chicken cook undisturbed for 2-3 minutes to get a good sear on one side. Then, stir and continue to cook for another 3-5 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C).
- Remove the cooked chicken from the wok and set aside on a clean plate.
- Sauté Aromatics and Bloom Curry Paste:
- Add the remaining 1 tablespoon of cooking oil to the same wok, if needed. Heat over medium heat.
- Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
- Add the Thai green curry paste to the wok. Stir-fry for 1-2 minutes, breaking it up with your spoon and stirring constantly, until it becomes very fragrant. This step, known as “blooming” the curry paste, is crucial for developing its deep flavor.
- Build the Curry Sauce:
- Pour about 1/2 cup of the thick cream from the top of the coconut milk can into the wok with the curry paste. Stir well and cook for 1-2 minutes, allowing the oil from the coconut cream to separate slightly and the sauce to thicken.
- Add the remaining coconut milk, chicken broth/water (if using to thin), additional fish sauce, brown/palm sugar, and kaffir lime leaves (if using). Stir well to combine.
- Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly and the flavors to meld.
- Cook Vegetables in Sauce:
- Add the sliced bell pepper, green beans, bamboo shoots (if using), and onion (if using) to the simmering green curry sauce.
- Stir to coat and cook for 4-6 minutes, or until the vegetables are crisp-tender (softened but still with a slight bite). Avoid overcooking them; they should retain their color and crunch.
- Combine and Finish:
- Return the cooked chicken to the wok with the vegetables and curry sauce. Stir everything together to ensure the chicken is well-coated and heated through, about 1-2 minutes.
- Taste the sauce. Adjust seasonings if necessary – you might want more fish sauce for saltiness/umami, more sugar for sweetness, or more lime juice for brightness. If it’s too thick, add a little more broth or water.
- Stir in the fresh lime juice (the remaining 1 tablespoon).
- Add Fresh Basil and Serve:
- Remove the wok from the heat.
- Stir in the fresh Thai basil leaves until they just begin to wilt and release their fragrance.
- Serve the Thai Green Curry Chicken Stir Fry immediately over steamed jasmine rice.
- Garnish with fresh chopped cilantro, sliced red chili (if desired), and serve with extra lime wedges on the side.
Nutrition
- Serving Size: one normal portion
- Calories: 480-600
- Sugar: 5-10g
- Fat: 25-35g
- Saturated Fat: 15-22g
- Carbohydrates: 15-25g
- Fiber: 3-5g
- Protein: 38-48g