Thai green chicken curry

Thai green chicken curry

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(92 ratings)

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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

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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

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Comments

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mands_mon's picture
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No, I meant 5 stars!

mands_mon's picture
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Forgot to rate!

mands_mon's picture
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Made this last night. Was told it was the best curry I have ever made! Delicious!

tomsci's picture
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A firm favourite in our house. Add some onion with the garlic and leave out the lime every time.

princess77's picture
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This dish is absolutley wonderful to make and very tasty. I personally like to add a little more coconut milk to to give a bit more sauce to the meal. But a definate favorite and very quick to prepare should you be entertaining!

jodybradley's picture

nice recipe, i find adding a tablespoon of lime juice really enhances the flavour!

rigbyloveshopping's picture
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Cooked this last week didn't put as much curry paste in as in the recipe as I and my children arn't keen on chillies but i needent have worried as it was very mild, I shall add the correct amount next time, but it was still lovely.

eggboy's picture

I was taught this recipe by a Thai friend but instead of potatoes and green beans she used inch sized slices of spring onions (around 4 ),and a few quarted mushrooms of your choice. Never fails. Enjoy!!

georgiejes15's picture

My husband and I loved this curry, it was fragrant and healthy. Will probably leave out the potatoes next time though.

browneyes_x's picture

Im desperate to try out this recipe after so many good reviews, however Im a bit confused..does the chicken really go in after the coconut milk? Or do you cook it individually first?!

joss87's picture
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Brilliant! I'm rubbish at cooking and wanted to impress a date and this worked a treat. Easy to follow, tastes really yummy and looks a lot more complicated than it is. I was a bit unsure about the potatoes but put it works fine. I put some mushrooms in as well to add a bit more veg and it was lovely. Only thing I would say is I'm not sure this would serve 6!

danielamx56's picture

I have managed to make it right only the first time around! Everytime I make it now after I add the coconut milk the few seconds the coconut milk get all spoiled and my green curry is over! Did this happen to anybody else too? Any ideas what I may be doing wrong?

flistaylor's picture
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Used this recipe for a little dinner party and was a great success. Really easy and very tasty, highly recommended :)

drmark's picture
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Just made this for tomorrow's visiting family, who all love Thai food.
Like many other reviewers I have also dropped the spuds and beans, as both items are very "non-Thai" and added the Thai aubergines for a more authentic dish. However the recipe works very well, as I just tasted it, and know it will taste even better tomorrow! BTW I always use Thep Padung's green and red curry pastes. Great recipe!

melissaw's picture

I don't have curry paste, can I use curry powder?

darrenawin's picture

Just made it and eating it rite ni. Made it to the word and a glass of vino what a dish FANTASTIC!!!! Big thumbs up frm me :-))

meisterstueck's picture
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Really really good! I made it with tofu instead of chicken and it was very tasty! This one will definitely become a favourite - quick, easy and delicious.

kikilafrog's picture

Why potatoes??? I go to Thailand every year... Never ever I have had pototes in a green curry.....

tara25's picture
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Made this last night, it was delicious.

annaoak's picture
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Really lovely. Left out the potatoes as was having it with rice and added mangetout and baby sweetcorn with the green beans. Was really simple and very tasty.

Will certainly make this again.

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