Thai green chicken curry

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• 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

Ready in 30 - 40 mins

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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