Intermediate-Heat Thai Green Curry with Chicken and Bamboo Shoots

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful Thai green curry that balances a medium level of spice with creamy coconut milk, tender chicken, and crunchy bamboo shoots. This Middle Eastern recipe, ready in about 30 minutes, pairs green curry paste, coconut milk, bamboo shoots, sliced 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.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
2 tbsp green curry paste
1 can (13.5 oz) coconut milk
1 cup bamboo shoots, sliced
1 tbsp fish sauce
1 tsp palm sugar or brown sugar
1/4 cup thai basil leaves
1 tbsp vegetable oil
1/2 cup water
2 red chili slices (optional)
4 cups jasmine rice, cooked

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium heat until shimmering. Add 2 tbsp green curry paste and sauté for 1-2 minutes until fragrant and slightly oily.
Step 2: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, stirring to combine with the curry paste. Bring to a gentle simmer.
Step 3: Add 1 lb chicken thighs cut into 1-inch pieces and cook for 8-10 minutes until the chicken is cooked through.
Step 4: Stir in 1 cup sliced bamboo shoots, 1 tbsp fish sauce, and 1 tsp palm sugar. Simmer for another 3 minutes.
Step 5: Remove from heat and stir in 1/4 cup fresh Thai basil leaves and 2 slices of red chili for extra heat if desired.
Step 6: Serve immediately over 4 cups cooked jasmine rice for a satisfying meal.