Thai green chicken curry

Thai green chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(94 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 30 - 40 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, May 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Amyfoodie's picture

4* for me. Tasty recipe, easy to cook. Omitted the potato as i thought it might be too carb heavy, so i used sugar snap peas and baby corn instead, which worked well. I also added a red chilli, garlic and onion at the beginning as many of you suggested. I didn't add the fish sauce because the Thai green curry paste already had it in, although it probably wouldn't have mattered if I had. Also added some toasted cashew nuts which was a nice little extra. Will def be making it again.

roulstone02's picture

This recipe is so easy and absolutely delicious. I also added some fresh red chilli as a garnish and the whole family loved it. Our friends from Tassie arrive next week and I plan to cook it for them too!

chloehodges44's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We had this last night and enjoyed it. Would make a few tweaks for next time, needed to be a bit more salty and would put more veg in to make the most of the yummy sauce. This is the first Thai dish I have attempted and it was very easy to make, much nicer than the all in one sauce from jars and not too much effort to do so an easy evening meal.

pipirv's picture

We were very dubious when we made this recipe because it did look quite watery - even though we left it simmering for quite a long time.
When we ate it, however, it was fantastic. Much better than the jars we usually buy.
Brilliant recipe and we will be making again!

emrush1993's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very yummy! Never made a Thai curry before but it was really easy! Will definitely be making this again soon!

aliyatilly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy and so tasty.

millygray's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was so tasty!! In my favourites and one I'll defiantly make again and again!

sadiegeorge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a delicious mild curry - even 2 fussy children will eat it! - have made this many times now and it never fails to impress - I don't put in the potatoes as someone suggested, I just put in more veg instead, use any veg that you have, mange tout, green beans or pepper, or a bit of each. I always let this cook for more like 20-30 mins. (thought 8 mins. was a bit too quick.) I don't put in any of the leaves either - just as nice without - very tasty served with rice and all the other bits to put with a curry.

whensdinner's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was a bit disappointed with this. It was watery, bland and the coconut milk spilt. I used half fat coconut milk so I don't know if it was that causing the problem, has anyone else had this happen? It made it look most unappetising. However on the plus side it was quick and easy and I love green curry so prob will try it again but use 2 tbsps of the paste and maybe use full fat coconut milk to see if it works better. I switched the potatoes for mushrooms and a green pepper (needed using up) and served with noodles. Surprised it says it serves 6, more like 4.

clare76c's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe. Really quick and one for the whole family! Easy mid week tea.

kmcunliffe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great curry. Used more curry paste and added chilli seeds to make spicy enough for our taste. Used cornflour to thicken the sauce.

crazymothercooker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simply to prepare and really tasty. Will definitely make this one again!

jools33's picture

Never made a thai green curry before but this was really easy to do and very tasty, added some mange tout. Will definitely make again.

kellett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sort of followed the recipe; had more potatoes, less chicken and just put a whole kaffir leaf in while the sauce was bubbling. Used 5 tsps of green curry paste and added a couple of desert spoons of crunchy peanut butter into the sauce. Really tasty and easy, although may use more curry paste next time. Will definitely make again as the whole family (including 5 and 3 year old boys) enjoyed it.

Tiffany1983's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous meal, made for the second time tonight, I don't add the fish sauce as don't eat seafood and use lime juice. I find it needs cooking a bit longer to allow the sauce to thicken otherwise its too thin and a bit like soup! We have it in a bowl without the rice. Tastes even nicer the next day. Quick and easy!

tomgoswell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very quick, easy and tasty! i used about half the chicken (cost-saving) and added more potatoes and beans, as well as a handful of spinach at the end. very filling and loads left over :)

ibuckle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Good but you need some chilli for a bit of a punch

cmahajan's picture

Came out really well, thanks a lot always wanted to learn thai cooking. A guest for dinner rated it as 9/10 which indeed is a good score for the first attempt

cavedweller's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was sooo disappointed in this, especially after seeing the ratings it got.

For me it was much too liquid and the chicken very pale and unappetising.

kingtong's picture

Worked out fantastic, couldnt find the fish sauce, but tasted great anyway. Had the curry with spiced prawns for a really good combo.

Pages

Questions

Tips