Chicken Green Curry with Coconut Milk and Bamboo Shoots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy green curry with tender chicken, bamboo shoots, and Thai eggplant, simmered in rich coconut milk. This thai ready in about 45 minutes pairs Chicken breast, Green curry paste, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, 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.

Prep: 25 min Cook: 20 min Serves 2 Thai cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a pot over medium heat. Add 3 tbsp green curry paste and cook for 2 minutes until fragrant.
  2. Step 2: Add 12 oz thinly sliced chicken breast and cook for 3 minutes until no longer pink.
  3. Step 3: Stir in 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
  4. Step 4: Add 1 cup drained bamboo shoots, 1 cup quartered Thai eggplant, and 4 kaffir lime leaves. Simmer for 10 minutes.
  5. Step 5: Stir in 1 tbsp fish sauce and 1 tsp palm sugar. Continue simmering for 5 minutes.
  6. Step 6: Remove kaffir lime leaves and stir in 1/4 cup chopped Thai basil. Serve hot over rice.

Frequently asked questions

How long does Chicken Green Curry with Coconut Milk and Bamboo Shoots take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Green Curry with Coconut Milk and Bamboo Shoots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Chicken Green Curry with Coconut Milk and Bamboo Shoots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Green Curry with Coconut Milk and Bamboo Shoots for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Green Curry with Coconut Milk and Bamboo Shoots?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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