Thai Green Curry with Noodles

Nutrition values are AI-estimated based on ingredients.

• 2 tbsp green curry paste
• 800ml (2 cans) coconut milk
• 500g chicken thighs, boneless, skinless, cut into chunks
• 5-6 kaffir lime leaves, torn
• 200g (1 can) bamboo shoots, sliced
• 2 tbsp fish sauce
• 300g dried rice noodles (Kanom Jeen or vermicelli)
• 1 tbsp vegetable oil
• 1 tsp palm sugar
• Water for boiling noodles
• Salt to taste

1. 1Heat oil or a portion of thick coconut milk in a pot or dutch oven over medium heat.
2. 2Add green curry paste and stir-fry for 1-2 minutes until fragrant and the paste 'breaks', meaning the oil separates.
3. 3Pour in a can of coconut milk, bring to a simmer, and stir until the paste is fully incorporated and the liquid is smooth.
4. 4Add chicken pieces, torn kaffir lime leaves, sliced bamboo shoots, and fish sauce to the pot.
5. 5Pour in the remaining coconut milk, bring to a gentle simmer, and cook for 10-15 minutes, or until the chicken is cooked through and tender.
6. 6While the curry cooks, bring a separate pot of water to a boil and cook the rice noodles according to package directions until tender. Drain well.
7. 7Taste the curry and adjust seasoning with additional fish sauce or a pinch of palm sugar if desired.
8. 8Serve the hot Thai green curry generously over the cooked rice noodles.

These instructions are our analysis of the original video. Watch on YouTube →