Step by step

Method

6 steps

1. 1

   Heat 1 tablespoon neutral oil in a large skillet or wok over high heat until it shimmers. Add 2 thinly sliced shallots (or ½ small onion) and 1 tablespoon minced fresh ginger; stir-fry until fragrant and the shallot softens at the edges, about 1 minute.

2. 2

   Lower heat to medium. Stir in 2–3 tablespoons Thai green curry paste until it coats the aromatics and smells herbal and spicy, about 30–60 seconds — raw paste tastes sharp; a short fry wakes it up.

3. 3

   Pour in 1 cup chicken broth and simmer until reduced by about half, 8–10 minutes — it should look a little syrupy around the edges, not watery.

4. 4

   Stir in 1 lb cooked chicken shredded or cubed (or see tip for raw), one 13.5 oz can coconut milk, one 8 oz can bamboo shoots drained, and ½ teaspoon salt. Bring to a gentle boil, then simmer 5 minutes until heated through and lightly thickened — sauce should coat a spoon.

5. 5

   If using raw chicken cut small, add it with the broth in the previous simmer step and cook until opaque and 165°F before adding coconut milk and bamboo.

6. 6

   Kill the heat. Fold in ¼ cup fresh Thai basil or sweet basil leaves. Taste and nudge salt or paste. Serve over jasmine rice or rice noodles with lime wedges. You want fragrant green curry with tender chicken in a creamy herbal sauce — not thin pink coconut water or bitter raw paste.