Spicy Green Curry with Bamboo Shoots and Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Thai green curry made with tender chicken breast, crunchy bamboo shoots, and fresh Thai herbs for a balanced heat and aroma. This thai-inspired curry ready in about 35 minutes pairs chicken breast, sliced thin, green curry paste, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 tbsp green curry paste and sauté for 1-2 minutes until fragrant.
  2. Step 2: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, stirring to combine and bring to a gentle simmer.
  3. Step 3: Add 1 lb thinly sliced chicken breast, 1 cup sliced bamboo shoots, and 1/2 cup quartered Thai eggplants. Stir well.
  4. Step 4: Add 2 tbsp fish sauce, 1 tbsp palm sugar, and 4 torn kaffir lime leaves. Simmer uncovered for 10-12 minutes until chicken is cooked through and vegetables are tender.
  5. Step 5: Stir in 1/2 cup Thai basil leaves and 2 sliced green chilies. Cook for another 2 minutes until the basil wilts and the chilies soften.
  6. Step 6: Remove kaffir lime leaves before serving. Serve hot with steamed jasmine rice or rice noodles.

Frequently asked questions

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

Total time is about 35 minutes (15 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 Spicy Green Curry with Bamboo Shoots and Chicken?

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, sliced thin from drying out.

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

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 Spicy Green Curry with Bamboo Shoots and Chicken 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 Spicy Green Curry with Bamboo Shoots and Chicken?

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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