Slow-Simmered Thai Green Curry with Chicken and Bamboo Shoots

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

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Slow-Simmered Thai Green Curry with Chicken and Bamboo Shoots take to make?

Total time is about 40 minutes (10 min prep + 30 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 Slow-Simmered Thai Green Curry with Chicken 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 green curry paste from drying out.

Can I substitute ingredients in Slow-Simmered Thai Green Curry with Chicken 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 Slow-Simmered Thai Green Curry with Chicken and Bamboo Shoots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Simmered Thai Green Curry with Chicken and Bamboo Shoots?

Thai curry 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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