Spicy Thai Green Curry with Chicken - Quick & Easy
A spicy Thai green curry with coconut milk, chicken breast, and fresh bamboo shoots is the perfect choice when you crave a culinary trip to Southeast Asia. As a hobby cook with a flair for good flavors, I love this dish because it is incredibly aromatic yet quick to make. The combination of creamy coconut milk, fiery green curry paste, and tender chicken is a true classic of Thai cuisine. To bring out the full flavor, I use only fresh ingredients and avoid any pre-made products. Homemade always tastes best! Served with fragrant jasmine rice, you can whip up a healthy, warming dish in no time that will enchant you with every spoonful. Don't worry, the preparation is super easy and guaranteed to succeed for anyone who wants to enjoy authentic food. Grab your wooden spoon and let's whip up this delicious green curry together – your kitchen will smell just like Bangkok!
Ingredients
Preparation
First, cook the jasmine rice (60 g) according to the package instructions.
Cut the chicken breast fillet (150 g) into fine strips.
Heat some oil in a pot or wok and roast the green curry paste (20 g) briefly until it smells wonderful.
Now pour in the coconut milk (200 ml) and let it boil briefly.
Add the chicken strips (150 g) to the simmering sauce and cook gently for about 5 minutes.
Add the bamboo shoots (100) and stir everything well.
Season with fish sauce (10 ml) and a splash of lime (0.5) to find the perfect balance of spice and acidity.
Serve the finished curry together with the jasmine rice (60 g) in a nice bowl.
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