Coconut Chickpea Curry
35 minEasy
Thai Green Curry
A fragrant coconut curry with chicken, bamboo shoots, and Thai basil. Slow-simmered flavor without the slow simmer.
- Prep time15 min
- Cook time25 min
- Total time40 min
- Servings4
- DifficultyMedium
- Calories560 kcal
Method
Instructions
- 1
Bloom the curry paste
2 minSpoon 2–3 tablespoons of the thick coconut cream from the top of the can into a saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, 2 minutes.
Tip: Frying the paste in coconut cream deepens the flavor — this is the classic Thai method.
- 2
Brown the chicken
4 minAdd the chicken and cook, stirring, until it turns opaque and picks up color, 3–4 minutes.
- 3
Simmer the curry
12 minPour in the remaining coconut milk, bamboo shoots, and bell pepper. Bring to a gentle simmer and cook until the chicken is cooked through, 10–12 minutes.
- 4
Season
1 minStir in the fish sauce, sugar, and lime juice. Taste and adjust — it should be salty, sweet, and bright all at once.
- 5
Finish with basil
2 minTurn off the heat, scatter the Thai basil over the top, and let it wilt for a minute before serving with jasmine rice.
Cook smarter
Cooking Tips
- Use the thick coconut cream from the top of the can to fry the paste — it gives the sauce body.
- Cut the chicken into even pieces so everything cooks at the same pace.
- Add the Thai basil off the heat so it wilts without turning bitter.
Make it yours
Ingredient Substitutions
No chicken thighs?
- Chicken breast
- Shrimp
- Firm tofu
- Mixed vegetables
Shrimp only needs 3–4 minutes in the simmering curry.
No bamboo shoots?
- Snap peas
- Green beans
- Eggplant
No fish sauce?
- Soy sauce
- Tamari
Leftovers
Storage & Reheating
How to store
Store in an airtight container, rice kept separately.
How long it keeps
Keeps in the refrigerator for up to 3 days.
How to reheat
Reheat gently in a saucepan over medium-low heat, adding a splash of water or coconut milk to loosen.
Can you freeze it?
Freezes well for up to 3 months. Thaw overnight and reheat gently.
Build the plate
Serving Suggestions
- Jasmine rice
- Steamed jasmine or basmati
- Lime wedges
- Extra Thai basil
Good to know
Common Questions
Is this curry very spicy?
Green curry has a pleasant heat. To tone it down, use half the curry paste, or add a spoonful of coconut cream at the end.
Can I make it vegetarian?
Yes — swap the chicken for tofu or extra vegetables and use soy sauce instead of fish sauce.
Why did my coconut milk split?
Coconut milk separates when boiled hard. Keep the curry at a gentle simmer and it will stay silky.
Keep cooking
Related Recipes
Learn the ingredients
Related Ingredients
Level up
