Thai Green Curry with Chicken and Bamboo Shoots

A flavorful and aromatic Thai green curry, perfect for a quick and satisfying lunch.

Prep Time

15 minutes

Total Time

40 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£3.25

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Chicken

Cooking Style:

Quick & Easy

Ingredients

Servings

1lbChicken Breast(Cut into bite-sized pieces)

£5.50

2tbspGreen Curry Paste(Adjust to taste for desired spiciness)

£0.75

13.5ozCoconut Milk(Full-fat recommended for richer flavor)

£1.50

8ozBamboo Shoots(Canned, sliced)

£1.00

1cupThai Eggplant(Quartered)

£1.20

1mediumBell Pepper(Sliced (red or green))

£0.80

1tbspFish Sauce(Optional, for added umami flavor)

£0.20

1tspSugar(Palm sugar is traditional, but granulated sugar works fine)

£0.01

1tbspLime Juice(Freshly squeezed)

£0.25

0.3cupFresh Basil(Chopped, for garnish)

£0.75

2cupsRice(Cooked, for serving)

£1.00

1tbspVegetable Oil

£0.05

Total Cost

£13.01

£3.25 per serving

The Method

1
Heat vegetable oil in a large pot or wok over medium heat.
2
Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
3
Add the chicken and cook until browned on all sides.
4
Pour in the coconut milk and bring to a simmer.
5
Add the bamboo shoots, Thai eggplant, and bell pepper. Cook until the vegetables are tender, about 10-15 minutes.
6
Stir in the fish sauce (if using), sugar, and lime juice. Taste and adjust seasonings as needed.
7
Remove from heat and stir in the fresh basil.
8
Serve hot over cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier curry, add more green curry paste or a pinch of dried chili flakes.

Other vegetables like zucchini, green beans, or broccoli can be added to the curry.

You can substitute chicken with tofu, shrimp, or beef.

Garnish with a dollop of coconut cream or a sprinkle of chopped peanuts for extra richness and texture.

Cooking Equipment

Large pot or wok

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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