Kheng Khiao Wan Kai Nor-mai (Chicken Green Curry with Bamboo Shoots)

Popular and easy to cook curry recipe called "Kheng Khiao Wan Kai" This is aromatic Thai curries are a delicious contrast of strong flavors. Thinner than Indian curries, with a coconut milk base, which adds natural sweetness. Lemongrass and lime leaves impart a distinctly tangy flavor. Thai curries are never served as stand-alone dishes and are always one part of a meal, their spices balanced by other milder and sweeter dishes, such as a salad, a stir-fried dish, or a dessert.

  • 300 g. chicken breast 
  • 1 cup shredded bamboo shoots 
  • 1 cup coconut milk 
  • 2 tbsp green curry paste
  • 1 1/2 tbsp thin soy sauce (or fish sauce) 
  • 1 tbsp sugar palm
  • 1/4 cup sweet basil leaves 
  • 3 fresh chillies 
  • Wash chicken breast, pat dry, and cut into small slices. 
  • Pour 3 cups water in a pot, bring to boil on high heat, add shredded bamboo shoots, and let it boil for 15 minutes. 
  • Drain, rinse in cold water, and set aside. 
  • Then, wash sweet basil and chillies, pat dry, pick only sweet basil leaves from stem, and slice chillies. 
  • Pour about 1/2 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste. 
  • Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
  • When coconut cream has an oily sheen, add cut chicken, stir well until chicken is getting cook. 
  • Meanwhile, add coconut milk about 2 Tbsp each time (add about 3 times) and stir regularly. 
  • Add shredded bamboo shoots, stir thoroughly and add the remaining coconut milk. 
  • Season with thin soy sauce (or fish sauce) and sugar, bring to boil, add sweet basil leaves and sliced chillies, stir quickly, and remove from heat. 
  • Spoon the curry in a bowl and serve immediately.