Slow-Simmered Thai Green Curry with Chicken and Bamboo Shoots

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 drafted and published.

A fragrant and vibrant green curry featuring tender chicken simmered with bamboo shoots and fresh Thai herbs in a creamy coconut sauce. This Thai-inspired curry recipe, ready in about 40 minutes, pairs chicken thighs, boneless and skinless, green curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Serves 4 Thai cuisine 380 cal/serving

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Ingredients

1 lb chicken thighs, boneless and skinless
3 tbsp green curry paste
14 oz (1 can) coconut milk
1 cup bamboo shoots, sliced
2 tbsp fish sauce
1 tbsp palm sugar
1/4 cup Thai basil leaves
4 kaffir lime leaves
2 tbsp vegetable oil
1/2 cup water
2 tbsp red chili slices (optional)

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 3 tbsp green curry paste and sauté for 2 minutes until fragrant and the oil begins to separate from the paste.
Step 2: Slowly stir in 14 oz coconut milk, mixing well with the curry paste, then add 1/2 cup water and bring to a gentle simmer.
Step 3: Add 1 lb chicken thighs cut into bite-sized pieces, 1 cup sliced bamboo shoots, 4 kaffir lime leaves, 2 tbsp fish sauce, and 1 tbsp palm sugar. Simmer uncovered for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Step 4: Remove from heat and stir in 1/4 cup Thai basil leaves and 2 tbsp red chili slices if using, allowing the herbs to wilt in the residual heat before serving with steamed jasmine rice.