Ingredients
4
4 servings
- •2 tablespoons peanut oil
- •0.25 cup Thai green curry paste
- •3 cloves garlic, minced
- •1 (1/4 inch thick) slice ginger, finely grated
- •2 boneless, skinless chicken breasts, thinly sliced
- •1 (15 ounce) can baby corn pieces, drained
- •1 (8 ounce) can bamboo shoots, drained
- •2 (13.5 ounce) cans coconut milk
- •2 tablespoons fish sauce
- •2 tablespoons palm sugar
- •6 makrut lime leaves
- •1 red bell pepper, cut into thin strips
- •1 orange bell pepper, cut into thin strips
- •0.25 cup thinly sliced Thai basil, or more to taste
Instructions
- Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
- While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
- Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
- Remove curry from heat and stir in Thai basil.
Nutritional Facts
Per 4 servings
- Calories: 583
- Carbohydrate: 23g
- Fat: 58g
- Fiber: 11g
- Protein: 23g
- Sugar: 13g
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