Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of boneless, skinless chicken thighs into 1-inch pieces.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat, then add 4 tablespoons of green curry paste and stir-fry for 2 minutes until fragrant.

3. 3

   Add the sliced chicken to the pot and cook for 3-4 minutes until lightly browned, then pour in 400 milliliters of full-fat coconut milk, stirring to combine.

4. 4

   Bring the curry to a gentle simmer, then add 100 grams of sliced bamboo shoots, 100 grams of green beans, and 1 large red bell pepper cut into strips, and cook for 5 minutes until vegetables are tender-crisp.

5. 5

   Stir in 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, and 4 kaffir lime leaves, torn, adjusting seasoning to taste.

6. 6

   Gently fold in 200 grams of drained canned lychees and 1 cup of fresh Thai basil leaves, cooking for 1 minute until the basil wilts.

7. 7

   Ladle the Green Curry Chicken with Lychee and Thai Basil into bowls and serve immediately with steamed jasmine rice.