Thailand

Thai Green Curry, made with supermarket ingredients

Name: Thai Green Curry
Total time: 20 min
Yield: 2
Cuisine: Thailand
Ingredients: 250 g chicken breast; 400 g coconut milk; 250 ml canned bamboo shoots; 2 tbsp green curry paste; 1 tbsp fish sauce; 1 tsp sugar; 120 ml fresh basil leaves

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

20 min2 to wash

3 lazy steps

1
Sauté 2 tbsp green curry paste in 2 tbsp coconut milk over medium heat for 2 minutes until fragrant.
2
Add 250 g sliced chicken breast, 250 ml coconut milk, and 120 ml chicken broth; simmer for 8 minutes until cooked through.
3
Stir in 250 ml canned bamboo shoots, 1 tbsp fish sauce, and 1 tsp sugar, then top with fresh basil leaves.

How it's eaten in Thailand

In Thailand, it is served over steamed jasmine rice or fresh rice noodles (khanom chin) alongside salted duck eggs and fresh herbs.

Ingredients (serves 2)

chicken breast250 g
coconut milk400 g
canned bamboo shoots250 ml
green curry paste2 tbsp
Swap: 1 minced jalapeño + 1 tsp curry powder + 1 tbsp lime juice（replicates herbal heat）
fish sauce1 tbsp
Swap: 1 tbsp soy sauce + 1/4 tsp salt（keeps savory umami）
sugar1 tsp
fresh basil leaves120 ml

Authentic ingredients in Thailand

green curry paste2 tbsp
coconut milk400 g
chicken breast250 g
Thai eggplants120 ml
bamboo shoots120 ml
makrut lime leaves4
fish sauce1 tbsp
palm sugar1 tsp
Thai basil leaves120 ml
red spur chilies2

Optional authentic touch
Frying curry paste in cream until oil separates creates a richer traditional flavor base.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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