Thai green chicken curry

Thai green chicken curry

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(120 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 (156)

juliejr's picture

Made this for a dinner party, very easy & extremely tasty everyone loved it.

extrapickles's picture

Delish! I love a curry with potato as it keeps my irish partner happy and is a bit more filling. Although having said that, i may try sweet potato as Scuba Wend suggested to make it a bit healthier.

I used beef instead of chicken for a change which was lovely. I didn't have any basil but had some coriander so chopped it up and mixed it in with the rice.

scubawend's picture

Message for browneyes_x

....I too was confused at first regarding the cooking of the chicken but rest assured, if you put the coconut milk in first and then cook the chicken with the wok covered, it will be cooked thoroughly in about 10 minutes.Defintely cover the wok though,or else I couldn't guarantee it!!

scubawend's picture

I'm 44 yrs old and have never made a curry until I made this tonight... and it was absolutely gorgeous, even if I do say so myself!! I changed the new potatoes for sweet potato as I only eat sweet potato and it worked a treat!Definately something that I will be making most weeks!!

julesaa's picture

Simple but delicious!

mands_mon's picture

No, I meant 5 stars!

mands_mon's picture

Forgot to rate!

mands_mon's picture

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

tomsci's picture

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

princess77's picture

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

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

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

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

drmark's picture

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?


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