Thai Green Curry
"A fragrant, coconut-milk-drenched curry that comes together faster than you can argue about what to order for dinner."
The Game Plan
-
Cook the jasmine rice according to package directions. A rice cooker is your best friend here — set it and forget it.
-
Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the green curry paste and stir it around for about 1 minute until it gets fragrant and slightly darkened. This blooming step is what builds the depth of flavor.
-
Pour in one can of coconut milk (shake it first) and stir to dissolve the curry paste. Let it simmer for 2–3 minutes until the sauce starts to look glossy and slightly thickened.
-
Add the sliced chicken thighs and cook for 5–6 minutes, stirring occasionally, until the chicken is mostly cooked through.
-
Pour in the second can of coconut milk, then add the bell pepper and bamboo shoots. Stir in the fish sauce and brown sugar. Simmer for 8–10 minutes until the chicken is fully cooked and the vegetables are tender.
-
Remove from heat and stir in the lime juice and Thai basil. The basil will wilt beautifully into the sauce.
-
Serve over jasmine rice, topped with sliced chili if you like it spicy.
