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Quick Thai Green Curry



Heat oil in a large skillet or wok over high heat; add shallots and ginger.
Stir-fry until fragrant, about 1 minute.
Reduce heat to medium; stir in curry paste.
Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil.
Reduce heat; simmer 5 minutes.
Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.