The ultimate makeover: Thai green chicken curry

The ultimate makeover: Thai green chicken curry

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(18 ratings)

Prep: 35 mins Cook: 20 mins


Serves 4
This normally super-rich curry can be turned into one that’s healthier but still creamy

Nutrition and extra info

  • Freezable without extra veg and rice

Nutrition: per serving

  • kcal487
  • fat16g
  • saturates10g
  • carbs55g
  • sugars4g
  • fibre2g
  • protein35g
  • salt0.96g
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For the curry paste

  • 20g bunch coriander, stalks and leaves separated
  • 2 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 lemongrass, finely chopped
  • 2 garlic clove, finely chopped
  • 1cm piece fresh root ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 small hot green chilli, finely chopped (include the seeds)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 larger, mild-to-medium green chilli, finely chopped (include the seeds)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • small handful basil leaves
  • ½ tsp each ground cumin and coriander
  • ¼ tsp black pepper
  • 1 tsp crumbled freeze-dried kaffir lime leaves

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 1 tbsp lime juice
  • 1 tsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the curry

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 400ml/14fl oz can reduced-fat coconut milk
  • 3 boneless, skinless chicken breasts (450g/1lb total weight), cut into bite-size pieces
  • 2 tsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • ½ tsp granulated palm or light muscovado sugar
  • 4 freeze-dried lime leaves

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 100g mange tout, thinly sliced lengthways
  • 100g green beans, halved lengthways

To serve

  • 2 spring onions, finely shredded

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 250g Thai fragrant rice, cooked
  • lime wedges



    The same shape, but smaller than…


  1. For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.

  2. For the curry, heat the oil in a non-stick wok or deep sauté pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.

  3. Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.

  4. While the chicken simmers, steam the mangetout and beans for a couple of mins. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.

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Comments (17)

shellcrocombe's picture

This is a great simple receipe. I added a little corn flour at the end to help thicken the sauce a little, but other than that no adjustments needed.

emilina55's picture

Am always happy to try "healthier / lighter" versions of favourite recipes but to everyone else who enjoyed this please note that reduced fat coconut milk just has more water in - read the ingredients list on the tin,in my local major supermarket they have the cheek to charge more for it!
So just add water to half a tin of standard coconut milk and freeze the rest until next time !

traceya_s's picture

My 14yr old daughter made this at school, very easy to make and tasted delicious. We have never made fresh spice paste before and it really does taste so much better than the ready made, and there is another portion of the paste in the freezer for next time.

mrsjroberts's picture

So so tasty!! I made this a few weeks ago and I'm having it again tonight! I use more paste as I like mine extra tasty & spicy & I also use full fat coconut milk so I don't have to add thickening. I like to add a sliced courgette and some yellow pepper along with the beans to make it go further.
Looking forward to my dinner!

dawnscanlon's picture

Adding to the list of positive comments, I have made this sauce twice and it's really easy to make and tastes brilliant..........sooooo much better than shop bought!

catroso9's picture

I made this curry on Friday I didn't put quite as much chilli in as my 18mth old daughter was having it as well, but it was still really tasty, I will definately make it again, but I might add some more chilli next time

My daughter loved it.

zoesherratt's picture

Forget to say in my review, I couldn't find lime leaves so I added in some lime zest and worked very well.

zoesherratt's picture

Made this the other night and it was fab! I used full fat coconut milk just because I prefer it and used all of the paste because we are big on strong flavours. It worked wonderfully, nice fresh flavours, could maybe have used a bit more chilli for me, but on the whole a yummy dish that I will be making again.

markelnevo's picture

ABSOLUTELY AMAZING!!! Now a firm favourite. I have bulk made the paste & keep some portions in the freezer. Great for Thai Fish cakes & unplanned dinner guests.

03flemie's picture

Made this for my parents twice now, with chicken and with prawns, a real hit, so easy, and a beautifully authentic thai flavour, I reccomend using 3/4 of the paste for a stronger flavour!

pandalove's picture

Gorgeous dinner! Really tasty, I used reduced fat coconut milk, it's healthier and just as tasty.

irenek's picture

Tasty! Unfortunately not all ingredients where available here in the Netherlands. But some substitutes and it tasted lovely.

anne_sim's picture

SO DELICIOUS! A bit thin though so I just put a little bit of cornflour in to thicken it, probably not authentic but more satisfying! So fresh compared to shop-bought pastes and easy too!

thynk2much's picture

This is so, so good and much better than other thai curry recipes I've made. The freshness of the flavours makes this a dish we eat over and over again -- always in the mood for this one!

milkermel's picture

Yep this is a definate hit. great idea with the mange toute

rachel0110's picture

Lovely. I can sometimes find these curries a bit sickly but this was delish!!!!!
Had lots of Pak Choi with ours and am cooking the rest of the paste for my aunt this weekend!!

andylangfor's picture

easy to make, and very tasty. added courgette and baby sweetcorn. Looking forward to using the rest of the paste next week.

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