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How to Make Authentic Thai Chicken Green Curry with Bamboo Shoots

This Thai Chicken Green Curry (Gaeng Keow Wan) is a harmonious blend of rich coconut milk, aromatic herbs, and tender chicken, punctuated by the subtle crunch of bamboo shoots. Perfect for those seeking an authentic Thai dining experience at home, this curry balances sweet, spicy, and savory flavors in every bite.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Indulge in the vibrant flavors of Thailand with this aromatic and creamy Thai Chicken Green Curry (Gaeng Keow Wan) featuring tender chicken and crisp bamboo shoots.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cans (400ml each) coconut milk
  • 3 tablespoons green curry paste
  • 2 tablespoons vegetable oil
  • 2 kaffir lime leaves, torn
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 can (227g) bamboo shoots, drained and sliced
  • 1 red bell pepper, sliced
  • 1 small eggplant, cut into cubes
  • 1 handful of Thai basil leaves
  • 2 red Thai chilies, sliced (optional, for extra heat)
  • Juice of 1 lime

Instructions

  1. Heat vegetable oil in a large pot or wok over medium heat. Add the green curry paste and fry for 1-2 minutes until fragrant.

  2. Pour in 1 can of coconut milk and stir to combine with the curry paste. Simmer for 3-4 minutes until the oil starts to separate from the coconut milk.

  3. Add the chicken pieces and kaffir lime leaves. Stir to coat the chicken with the curry sauce and cook for 5 minutes.

  4. Pour in the second can of coconut milk, fish sauce, and palm sugar. Stir well and bring to a gentle simmer.

  5. Add the bamboo shoots, red bell pepper, and eggplant. Simmer for 10-12 minutes or until the chicken is cooked through and the vegetables are tender.

  6. Taste and adjust seasoning if needed with more fish sauce or sugar.

  7. Stir in the Thai basil leaves and lime juice. Remove from heat.

  8. Serve hot, garnished with additional Thai basil and sliced red chilies if desired.

Chef's Notes

  • For a milder curry, reduce the amount of green curry paste or choose a less spicy brand.
  • You can substitute chicken breast for thighs, but reduce cooking time slightly to prevent drying out.
  • If kaffir lime leaves are unavailable, use the zest of one lime instead.
  • For a vegetarian version, replace chicken with firm tofu and fish sauce with soy sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the sauce.

Nutritional Info

Per serving (approximate):

  • Calories: 550
  • Protein: 25g
  • Fat: 45g (mostly from healthy coconut milk)
  • Carbohydrates: 15g
  • Rich in vitamins A and C from the vegetables
  • Good source of potassium and iron

Serving Suggestions

  • Serve over steamed jasmine rice to soak up the flavorful curry sauce.
  • Pair with a crisp Thai cucumber salad for a refreshing contrast.
  • For a complete Thai meal, start with Tom Yum soup and finish with mango sticky rice for dessert.
  • Garnish with a sprinkle of crushed peanuts and fresh cilantro for added texture and flavor.
  • Accompany with cold Thai iced tea or a light lager beer to balance the curry's heat.