Thai Green Curry Chicken with Jasmine Rice and Charred Bok Choy
Prep 15 min · Cook 20 min · Serves 2 · medium
An authentic Thai green curry bursting with vibrant aromatics, coconut creaminess, and a perfect balance of heat and herbaceousness. Thai basil and fresh chilies create an intoxicating depth that transports you straight to Bangkok street markets.
Ingredients
- 12 oz boneless, skinless chicken breast, cut into bite-sized pieces
- 3 tbsp Thai green curry paste, authentic brands like Thai Kitchen or Aroy-D
- 1 can (13.5 oz) full-fat coconut milk, do not shake; use the thick cream from top first
- 0.5 cup chicken stock, low-sodium
- 1.5 tbsp fish sauce, essential for authentic flavor
- 1 tbsp palm sugar or brown sugar, balances heat and saltiness
- 0.25 cup fresh Thai basil leaves, add at end; regular basil is inferior but acceptable
- 2 whole fresh green Thai chilies, sliced; adjust for heat tolerance
- 8 oz baby bok choy, halved lengthwise
- 0.75 cup jasmine rice, uncooked; yields ~1.5 cups cooked
- 1.5 cups water for rice
- 1 tbsp lime juice, fresh squeezed
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