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Created by the Genie — AI-generated, review before relying on it
A fragrant, creamy Thai green curry with tender chicken thighs, bamboo shoots, and fresh basil.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Heat the vegetable oil in a large pot or wok over medium heat and fry the green curry paste for 1 to 2 minutes until fragrant.
Step 2
Pour in about a third of the coconut milk and stir to combine with the paste, letting it simmer for 2 minutes.
Step 3
Add the chicken thighs and stir to coat them in the curry paste mixture, cooking for 3 to 4 minutes.
Step 4
Pour in the remaining coconut milk and the fish sauce, then bring to a gentle simmer.
Step 5
Add the bamboo shoots and simmer for 12 to 15 minutes, stirring occasionally, until the chicken reaches 165°F with no pink remaining.
Step 6
Stir in the fresh thai basil leaves just before removing from the heat, letting them wilt slightly.
Step 7
Taste and adjust seasoning with extra fish sauce if needed.
Step 8
Serve hot over cooked white rice.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
