• 2 tablespoons olive oil or any preferred oil
  • ¼ cup Thai green curry paste
  • 2-3 boneless, skinless chicken breasts, thinly sliced
  • 1 can of bamboo shoots, drained
  • 2 cans of coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or white sugar
  • 2-3 Thai Red Dried Chilli (add more you need more spice)
  • 1 bunch of Thai basil


  1. Heat oil in a wok until it starts to shimmer. Add green curry paste; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
  2. Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes.
  3. Add chicken breast slices/boneless chicken in, cook for 5 - 10 minutes.
  4. Drain bamboo shoots and add in. Stir in fish sauce and plam sugar or white sugar Bring back up to a simmer and cook for 5 minutes. Stir in Thai Red Dried Chilli strips and cook until crisp-tender, about 3 minutes.
  5. Remove curry from heat and stir in Thai basil.

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