Bangkok-style Green Curry

Bangkok is known for its vibrant and bustling street food scene, and one dish that stands out is the classic green curry. This spicy and flavorful curry is made with a variety of fresh herbs and spices, including lemongrass, galangal, and kaffir lime leaves, which give it its signature bright green color. The curry is traditionally served with steamed rice and a variety of vegetables, making it a filling and satisfying meal.


  • 1 lb boneless chicken, sliced into thin strips
  • 2 cups coconut milk
  • 2 tbsp green curry paste
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 cup sliced bamboo shoots
  • 1 cup sliced eggplant
  • 1 cup sliced bell pepper
  • 1 cup Thai basil leaves
  • 2 kaffir lime leaves, torn into pieces
  • 2 lemongrass stalks, bruised
  • 2 slices of galangal
  • 1 tbsp vegetable oil


  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the green curry paste and stir until fragrant.
  3. Add the chicken to the pot and stir-fry until browned.
  4. Add the coconut milk, fish sauce, palm sugar, bamboo shoots, eggplant, and bell pepper to the pot. Stir to combine.
  5. Add the kaffir lime leaves, lemongrass, and galangal to the pot. Stir to combine.
  6. Bring the curry to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the vegetables are tender and the chicken is cooked through.
  7. Add the Thai basil leaves to the pot and stir to combine.
  8. Serve the green curry over steamed rice.

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