Homestyle Thai Green Curry with Chicken & Bamboo Shoots

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant curry made with fresh green curry paste, coconut milk, tender chicken, and aromatic herbs, true to Thai street-food authenticity. This Asian recipe, ready in about 30 minutes, pairs green curry paste, coconut milk, chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 lb chicken breast
• 1 cup bamboo shoots
• 1/2 cup green beans
• 1/4 cup red bell pepper
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 1/4 cup fresh basil leaves

Instructions

1. Step 1: Heat 2 tbsp green curry paste in a pot over medium heat, stirring constantly for 1 minute until fragrant, then add 1 can coconut milk and simmer for 5 minutes to blend flavors.
2. Step 2: Add 1 lb sliced chicken breast, stirring to coat, and cook for 5 minutes until no longer pink.
3. Step 3: Stir in 1 cup bamboo shoots, 1/2 cup green beans, and 1/4 cup sliced red bell pepper, then add 2 tbsp fish sauce and 1 tsp palm sugar, simmering for 8 minutes until vegetables are tender.
4. Step 4: Remove from heat, stir in 1/4 cup fresh basil leaves, and serve immediately with steamed jasmine rice.