GREEN CURRY CHICKEN with Bamboo Shoots n Mushrooms n Ladies Fingers ©

Green curry dish originates from Thai cuisine. It has blend into the Malaysian food culture, and is already a common dish in cafes and restaurants in West Malaysia. It has been many months since I cook green curry chicken, and today is a perfect day for having this dish. 

Various kinds of meat can be used for cooking Green Curry. The popular ones are beef, pork chicken, and fish balls. The vegetables commonly used alongside the meat is bamboo shoots and straw mushroom. 


Ladies finger is added to enhance the variety for this preparation. 

Ingredients and Preparation for 4

Prepare 150 g chicken slices.

Prepare slices of ginger, large onions, garlic, lemon grass, green chillies, ladies fingers, bamboo shoots, straw mushrooms, and tomatoes. 

Using commercially packaged green curry paste. This kind of ready made paste already has salt and seasonings added. Green curry is made from green chillies and other spices. 

Add 2 cups water to 160 g coconut milk powder.














Cooking Steps

Begin, by frying garlic, onions, lemon grass, and ginger in 5 tbs cooking oil in a wok over medium heat until fragrant. 

Add 100g green curry paste, and stir-fry briefly.

Add 1 cup coconut milk mixture and stir. 

Add chicken meat and continue stirring. Add 1 cup coconut milk mixture, and 3 tsp palm sugar. Cover with top, and leave to simmer for 5 minutes over medium heat. (Note: If using green curry paste/powder brands without salt flavored, add 2 tbs chicken stock brand, 1 tbs fish sauce). 

Add ladies fingers, tomatoes, bamboo shoots, straw mushrooms and green chillies. Combine well and stir. Cover with top, and simmer for 5 minutes over low heat.