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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 3/4 cup of coconut milk into a saucepan over medium heat. Bring to a boil and cook down until thickened and coconut oil begins to crack and separate along pan edges.
local_fire_departmentmedium heat, about 3 to 4 minutesWatch out
Keep heat at medium so the coconut milk reduces and separates without burning at the bottom.
Add 50g of green curry paste into the reduced coconut cream. Stir-fry constantly over medium-low heat until fragrant and green coconut oil visibly bubbles around the edges.
local_fire_departmentmedium-low heat, about 1 to 2 minutesWatch out
Stir constantly to keep curry paste from burning and turning bitter.
Wash hands thoroughly with soap and water after handling raw poultry to prevent cross-contamination. Do not touch cooked ingredients or clean utensils with hands that touched raw meat.
Add 450g of bite-sized chicken thigh pieces into the sauteed curry paste. Stir-fry for about 1 to 2 minutes until chicken is coated in paste and outer surface turns opaque.
local_fire_departmentmedium heat, about 1 to 2 minutesWatch out
Keep chicken pieces single-layered in pan while stirring so all surfaces cook evenly.
Pour in remaining 1 cup coconut milk, 1 cup chicken stock, 2 tbsp palm sugar, 1 tbsp fish sauce, and drop in 4 torn kaffir lime leaves. Bring to a simmer, then reduce heat to low, cover, and cook gently for 10 to 15 minutes until chicken is fork tender.
local_fire_departmentlow heat simmer, 10 to 15 minutesWatch out
Keep heat gentle during simmering so coconut broth remains silky without separating into oily liquid.
Optional color boost: blend 10 Thai basil leaves with 2 tbsp extra coconut milk finely in a blender, then stir into curry pot for a brighter green hue.
local_fire_departmentlow heat, 1 minuteWatch out
Blend basil very smooth so no large leaf shreds remain in the broth.
Add 1.5 cups drained sliced bamboo shoots into the simmering curry pot. Stir well and bring back to a boil to ensure bamboo shoots heat thoroughly.
local_fire_departmentmedium-high heat, about 1 to 2 minutesWatch out
Drain preserved bamboo shoots thoroughly before adding to prevent diluting curry flavor.
Slice 1 red spur chili diagonally into thin coin shapes on a cutting board.
Watch out
Keep fingertips curled back safely while slicing chili to prevent accidental cuts.
Taste curry broth with a spoon. Add 1 additional tablespoon of fish sauce if needed to achieve a strong, balanced salty-sweet taste.
local_fire_departmentlow heat, about 30 secondsWatch out
Keep flavor bold because curry is eaten over unseasoned jasmine rice which dilutes intensity.
Turn off burner stove heat completely. Stir in sliced red spur chili and 1 cup fresh Thai basil leaves into the hot curry sauce until leaves are just wilted.
local_fire_departmentoff heatWatch out
Always turn heat off before adding fresh Thai basil
cooking herbs on active heat makes leaves turn black
Ladle hot green curry into a serving bowl, making sure to present tender chicken pieces, bamboo shoots, red chilies, and glossy green oil on top. Serve immediately alongside steamed hot jasmine rice.
Watch out
Handle hot saucepan with caution when ladling heavy curry sauce.
