Green Thai Curry

Serves: 4-6 | Level: Easy | Approximate Time: 65 minutes


  • 1 pound chicken breast (chicken thighs can be substituted)
  • 2 tablespoons Addy Daddy Everything Seasoning
  • 1 tablespoon olive oil
  • 1 cup low sodium chicken broth
  • 2 tablespoons coconut palm sugar
  • 1 1/2 cups canned bamboo shoots
  • 1 cup Thai basil leaves
  • 3 cans coconut milk
  • 3 tablespoons curry paste


  1. In a small mixing bowl, combine diced chicken with olive oil and 1 tablespoon of Addy Daddy Everything Seasoning. Cover and marinate in the refrigerator for at least 30 minutes.
  2. Heat a pan over medium-high heat and add 1 tablespoon of coconut oil. Sauté the marinated chicken quickly for about two minutes until cooked through. Set aside.
  3. In the same pan, add half a cup of coconut milk and cook until the oil starts to separate from the milk.
  4. Add curry paste to the pan and cook for two minutes, stirring well to incorporate the flavors.
  5. Pour in the chicken broth and add 1 tablespoon of Addy Daddy Everything Seasoning.
  6. Stir in two cans of coconut milk and bring the mixture to a boil.
  7. In a blender, combine 1/2 can of coconut milk and 1/4 cup of Thai basil. Blend until smooth and set aside.
  8. Add coconut palm sugar to the pan, followed by bamboo shoots, red peppers, and cooked chicken.
  9. Bring the curry to a boil again and slowly add the blended mixture, adjusting the amount to your taste preference.
  10. Stir in the remaining Thai basil leaves and cook for an additional two minutes to infuse the flavors.
  11. Serve the Thai Basil Chicken Curry with jasmine rice and enjoy the aromatic and flavorful dish.

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