Best-Selling Thai Green Curry with Coconut Rice

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A rich and aromatic green curry with coconut milk, bamboo shoots, and Thai basil, served over fluffy jasmine rice. This Indian recipe (vegetarian option), ready in about 65 minutes, pairs coconut milk, green curry paste, chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups coconut milk
• 3 tbsp green curry paste
• 1.25 lbs, cubed chicken breast
• 1 cup, drained bamboo shoots
• 1/2 cup, torn Thai basil
• 2 cups jasmine rice
• 3 cups water
• 1, cut into wedges lime
• 1 tbsp fish sauce
• 1 tsp sugar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear. In a pot, combine rice with 3 cups water and 1 tbsp fish sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest 10 minutes.
2. Step 2: In a large skillet, heat 3 tbsp green curry paste with 1 tbsp oil over medium heat until fragrant (about 2 minutes). Add 1.25 lbs cubed chicken breast and cook 4-5 minutes until browned.
3. Step 3: Pour in 2 cups coconut milk, 1/2 cup bamboo shoots, and 1 tsp sugar. Bring to a simmer, then reduce heat to low. Cook for 15-20 minutes until chicken is cooked through and sauce thickens.
4. Step 4: Stir in 1/2 cup Thai basil and 1/4 tsp salt. Taste and adjust seasoning. Serve curry over rice with lime wedges on the side.