Thai green chicken curry

Thai green chicken curry

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(123 ratings)

Ready in 30 - 40 mins


Serves 6
Impress your friends and family with this fragrant and creamy Thai green chicken curry

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 225g new potatoes, cut into chunks
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g green beans, trimmed and halved
  • 1 tbsp vegetable or sunflower oil
    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…

  • 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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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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Comments (158)

skinny25's picture

Great flavours and aroma changed the potatoes and use carrots with the beans at colour a dish I will do again

Anna_86's picture

Great recipe! Made this dish to bring to a dinner party, was really popular! Added twice the amount of green beans for more veg and twice the amount of green curry paste. I think the amount of green curry paste depends on where you buy it from as mine turned out to be quite mild despite my not liking very spicy dishes...

goingback's picture

Wow I got lucky! My lovely boyfriend cooked this a surprise for me, anytime he cooks it's a surprise! I worked as a teacher in Thailand and Cambodia for 3 years and he knows how much I miss the real thing. Having said that, potatoes in a Thai green curry was a step too far for me, in a Massaman curry yes, green curry no.
But it was the sauce that blew me away,I normally use the Nam Jai ones I get in Chinatown as I've found them the best of the imported pastes but he used the mythaicurry one recommended by Wokgirl below, lady I shall be forever in your debt,tasted and smelt divine! Btw, I was just in time to stop him adding a handful of basil leaves to it, don't know if it was a typo in the recipe and they forgot to mention it should be Thai basil but Italian basil in a curry is just wrong to my mind. Waitrose sell packets of Thai basil, if not I would just omit it.

Zehra's picture

Great recipe but I spiced it up by adding a some Thai red chillies, whole red chilli pod and lemon grass all tied in a muslin, left to release some flavour and removed before it became too much. Also I added baby corn, straw mushrooms and threw in some red bell peppers right at the end. Turned out really well. Thanks.

kellym7's picture

Served this as the main course for entertaining guests, really enjoyed and followed the advice of others by replacing the potatoes with baby corn. A little bit spicy for those who like mild dishes but I still managed to eat it all. Definitely one to make again!

wokgirl's picture

Tamylucy, reduced fat coconut milk is made by cutting back the coconut and replacing it with water hence the watery sauce. Recipe stands or falls on the the curry paste used and there are some pretty awful ones in the UK. I use the ones from , already got all you need in it.

kj5390's picture

I use baby sweetcorn instead of potato to keep the carbs down. Tastes fab

tamylucy's picture

Lovely recipe although I changed it a bit. I thickened the sauce with a little flour as it was a bit too watery. Maybe because I used reduced fat coconut milk, I am not sure. I added 2 spoons of curry paste instead of 1, 3 cloves of garlic instead of 1. And I added some peppers instead of green beans, only because I didn't have any green beans. The result was amazing! Even my 1 year old and my 3 year old loved it! I will certainly do it again.

Lucaby's picture

Very nice curry and easily adaptable, I didn't have chicken in, so I used jarred frankfurters and I didn't have green beans so I threw in a tin of baked beans instead. Tasted great!

jayne3522's picture

Ha ha hilarious! Are you a student?

lurvlyloz's picture

First time ever making thai and I really enjoyed it. Added ginger and a green chilli and was very pleased.
Will definitely make this again

williebraveheart's picture

Never cooked Thai before and found this a very simple but tasty recipe. Very little to go wrong. I shall try other vegetables nect time round as I am not sure that potatoes are Thai. It has spurred me on to try some more advanced Thai recipes. As a quick meal for surprise guests this is a winner.

Chefbelly's picture

Very nice indeed. I took onboard previous posters suggestions and added ginger and garlic at the beginning.
I also chose to boil a chicken separately first for 20 minutes and then shredded it. That saved some money for for me. Probably because i ended up with so much meat as a result the sauce was a bit thick so added a little chicken stock. Overall a keeper and will be making again for sure.

jcardrick's picture

How odd I gave this 5 stars but it's only come up as 1?

jcardrick's picture

Made this tonight for the family and we all loved it. Didn't have the lime leaves so just used a spritz of lime juice. Also used green beans and baby sweetcorn and omitted the potatoes just because I didn't have any in.

Sazquatch's picture

This dish was amazing, I have just finished making it and I am very impressed. I have only just started using this website in an attempt to learn to cook and I would recommend this to anyone so easy to make

Mitzyeating's picture

Really easy & delicious. I used sugar snaps and mini corn instead of potatoes. I also doubled the curry paste as we like it spicy

CaroE's picture

This needed a little longer for the potatoes to cook through, so the beans were a bit over done. I followed the directions for the quantity of paste on the jar I bought; it needed more than the recipe states here. I skipped the fish sauce (didn't have any) and didn't feel it was missing anything. I used lime zest instead of leaves, and then squeezed some lime juice into the sauce at the end too. It was a very tasty dish, though probably a bit high in fat to have too often (even though I used reduced fat coconut milk).

mittyp's picture

Love this recipe. Have used it many times and the wife loves it :)
I usually add in some extra green chillies to give it that kick and I like to add a bit of turmeric as well. As below I added ginger to mine at the garlic stage as well! Recommend this recipe a lot!

dixie9's picture

What a super recipe. I left out the potatoes (enough carbs already with the rice) and added some chopped lemongrass. I'm not really a big lover of curries but this was delicious; will be impressing my friends with this dish for many years to come.


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