Thai green chicken curry

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Good Food

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Recipe by Good Food

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1. Video tutorial: Cooking rice

1. Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the 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.
2. In a wok or large frying pan, heat the oil until very hot, then drop in the garlic 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 the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
3. Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
4. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.

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Results 1-20

• Twinkle

  07 November 2007

  Twinkle rated and commented on this recipe

  

  A fantastic, quick and easy recipe. Very tasty and simple to cook. Highly recommend!

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• Mrsnoonoo

  20 November 2007

  Mrsnoonoo rated and commented on this recipe

  

  Very easy to make and receives lots of compliments from friends. Has a delicate flavour. I add more potatoes and green beans. This was the first green curry I tried and was a little worried about using the fish sauce � thought it would taste fishy � not at all.

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• Scrumptious

  20 February 2008

  Scrumptious commented on this recipe

  Perhaps I am missing something as a new user but a shopping list for the specific recipe would be useful to print.

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• petradesmit

  21 February 2008

  petradesmit rated and commented on this recipe

  

  Delicious! We use this recipe since it was in the magazine. I take 500gr chicken - 500gr potatoes and 500gr green beans and double the other ingredients. Friends always ask for the recipe!

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• Barbara

  23 February 2008

  Barbara commented on this recipe

  Try this recipe with mangetout instead/as well as the beans. I use chestnut mushrooms instead of potatoes, too!!!!!!!!!!! Barbara

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• Michael

  29 March 2008

  Michael rated and commented on this recipe

  

  Quick and easy. I halved the ingredients for a decadent Saturday supper for two!

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• traceyjanet

  11 June 2008

  traceyjanet commented on this recipe

  Omit the garlic but fry 1 and a half tablespoons of green curry paste with half tablespoon red curry paste. use thai aubergines instead of potatoes and beans. use fresh sweet basil nearly a whole bunch. Dont use Kaffir lime leaves or caster sugar and gently heat the coconut milk before adding to the curry pastes

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• greenbo

  19 July 2008

  greenbo commented on this recipe

  In reply to Scrumptious, the shopping list is at the top right-hand side, labelled ingredients.

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• traceyjanet

  31 July 2008

  traceyjanet commented on this recipe

  forgot to add the ingrediants I suggested is the way it is cooked in Thailand, my neice comes from a village in the north, and is the true Thai Green Curry, they use chicken, beef or raw tiger prawns. Try getting the ingrediants from a chinese supermarket they are a fraction of the price of the big four supermarkets. (Thai aubergines are little green vegetables the size of a small onion)

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• Sallyc

  01 August 2008

  Sallyc rated and commented on this recipe

  

  I added diced red pepper, green chilli and sugar snaps to this and missed out the potatoes (thought a bit too carby with rice as well!) I also simmered it for 30 mins before adding the veg and topped it with lime and coriander. It was really delicious and got lots of compliments!

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• Allmine

  07 August 2008

  Allmine rated and commented on this recipe

  

  This was really easy to make and very tasty. I used a few mushrooms, mangetout and baby corn instead of the beans as I had them left over. It was a mild curry so if you like a bit of kick I'd suggest adding some extra green chilli. Will definately make again.

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• Jill

  10 August 2008

  Jill commented on this recipe

  This was a great recipe, my boyfriend & I loved it. I coulnd't find fish sauce so used soy sauce instead and it tasted great.

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• gail

  03 September 2008

  gail commented on this recipe

  really liked this easy to make curry. added some onion and lime juice as i didnt have kaffer leaves.we all enjoyed it and i will make again.

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• Butlins

  28 September 2008

  Butlins rated and commented on this recipe

  

  Easy, easy easy. I used a good quality green curry paste, and almost got away with pretending I did the whole thing from scratch... Good base recipe (as everyone else has demonstrated) which you can build on with different meats and vegetables.

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• alliekkc

  09 October 2008

  alliekkc rated and commented on this recipe

  

  We loved this curry, so easy to make and very tasty!

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• Michelle

  03 November 2008

  Michelle rated and commented on this recipe

  

  Really enjoyed this. Will most certainly become a regular meal in our house. I did add 2 fresh green chillies and some extra paste to give it some more bite. It had a kick, but not too much as my 4 year old daughter ate every bit. We are a family of 5 and everyone's plate was clean. Excellent!!!

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• laurab

  17 January 2009

  laurab commented on this recipe

  are you really eating with rice? potatoes AND rice sounds a bit awkward to me

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• Food Fanantic

  10 February 2009

  Food Fanantic commented on this recipe

  Very easy to make and great taste. *****

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• rosie

  08 March 2009

  rosie rated and commented on this recipe

  

  this was a great meal unfortunately i missread the ingredients and added 4 tablespoons of curry paste instead of 4 teaspoons - hot hot hot! luckily my son and husband like hot food however my daughter and me struggled but did finish, lesson make sure you read the measurements correctly.

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• sandi

  27 March 2009

  sandi rated and commented on this recipe

  

  Beautiful flavours. Great recipe. Overdid the paste and was a little too hot. Will adjust for next time as will definitely make again.

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Ingredients

• 225g new potatoes , cut into chunks
• 100g green beans , trimmed and halved
• 1 tbsp vegetable or sunflower oil
• 1 garlic clove , chopped
• 1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
• 400ml can coconut milk
• 2 tsp Thai fish sauce
• 1 tsp caster sugar
• 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
• 2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
• good handful of basil leaves
• boiled rice , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 225g new potatoes , cut into chunks
• 100g green beans , trimmed and halved
• 1 tbsp vegetable or sunflower oil
• 1 garlic clove , chopped
• 1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
• 400ml can coconut milk
• 2 tsp Thai fish sauce
• 1 tsp caster sugar
• 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
• 2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
• good handful of basil leaves
• boiled rice , to serve

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