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Thai Green Chicken Curry Recipe

Thai Green Chicken Curry Recipe

Thai Green Chicken Curry Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Thai
Servings 6
Calories 257 kcal


  • 225 g Potatoes
  • 100 g Beans
  • 1 tbsp Oil
  • 1 clove Garlic
  • 1 tbsp Thai Green Curry Paste
  • 400 ml Coconut Milk
  • 2 tsp Fish Sauce
  • 1 tsp Caster Sugar
  • 450 g Boneless Chicken
  • Boiled Rice
  • Basil Leaves For Garnishing


  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip: In the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
  • Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.

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