Thai green chicken curry

Thai green chicken curry

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(91 ratings)

By

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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

Comments, questions and tips

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Comments

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sokelengl's picture
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This curry is easy to prepare and yet it is delicious. I recommended to all.

Lisa
www.bakingfrenzy.com

lakeleman's picture

May I suggest a more Thai way to cook? Eggplant works well in green / red curry. You will never have green curry with beans if you eat at a local Thai restaurant (at least in Thailand). I do understand that some restaurants abroad try to adapt it by using any available ingredients they may find locally (and cheap). Eggplant is cheap, just like bean too.
Another thing, we only use potatoes in Yellow curry or Massaman.

lakeleman's picture

May I suggest a more Thai way to cook? Eggplant works well in green / red curry. You will never have green curry with beans if you eat at a local Thai restaurant (at least in Thailand). I do understand that some restaurants abroad try to adapt it by using any available ingredients they may find locally (and cheap). Eggplant is cheap, just like bean too.
Another thing, we only use potatoes in Yellow curry or Massaman.

allmypetshavepaws's picture
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This is now a regular meal in our house! I do add half a red fresh red chilli to give it a bit more bite.

jennipaajanen's picture
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Skipped the potatoes and added orange peppers instead. Gave a little bit of color and tasted really good.

itsnice's picture
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we liked this a lot. made a few adjustments: used low fat coconut milk and sugar snaps instead of green beans. we also added - just because we had them - half a red pepper, spring onion and shittake mushrooms and omitted the lime because we didn't have any. adding this one to the binder!

catwos5's picture
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Highly recommend. Suitable for a quick tasty supper or for dinner with friends.

cocovanilla's picture
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Loved it! It had such a wonderful blend of flavors, and it was just perfectly hot, sweet and salty! :)

chicajules's picture

Really tasty recipe. I cooked it for a for freinds. They all loved it. I added some dried red chillis to give it some extra kick. I didn,t have enough green chilli paste so i added some yellow paste to make a seperate veggie one for my husband who is a non meat eater. For him i used aubergine and courgette. It was certainly a hit. Will certainly be cookin this again.

lindeens's picture
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Seriously tasty! For a milder taste replaced green curry with red and also a bit of massaman curry. Added aubergines and mushrooms as well :)) Lots of compliments from the dinner guests.

emiliebunny's picture
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Tasted great! I didn't have the fish sauce so I added soy sauce instead. I also cut out the use of a garlic clove by using garlic oil.

shadyshandy's picture

Have been cooking this recipe since it first appeared in the Good Food Magazine.It never fails to please.Used some left over asparagus the other night instead of the green beans.

luckygirl's picture
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Cooked for invalid fella, he's a real food lover and this got his approval! Easy to cook, and a great result, very rewarding!! Oh, and used grated lime instead of leaves and left out the bay and it was still full and flavoursome. A***

lucysophie13's picture
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I wasn't as keen on this -thought it was a bit watery and didn't seem to taste of much. I did follow the recipe to the letter, however, the rest of the family enjoyed it (husband absolutely loved it) so it cant be all that bad. Served with roasted veg and green cabbage.

tony_t's picture

im new to this web site and rubbish at cooking or at least ive hardly ever tried to cook anything like this before so i dont really know if im rubbish to be fair. well thats all about to change tonight as ive been to the shop and bought the ingredients and im about to try it out on my sister tonight. if all goes well my new lady friend will be experiencing it on saturday. wish me luck :)

its really strange but im really excited about spending more time in my kitchen :D maybe im growing up at last :)

peskypeeza's picture
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Just made this for Saturday night tea rather than a takeaway and it was scrumptious. I only had tesco green curry paste, so needed to umph up the flavour with extra kaffir lime leaves and plenty of coriander. I too missed out the potatoes and bunged in some broccoli instead. Also some cherry toms at the end of a bit of colour. The only bit that went wrong was adding some salt out of force of habit; the taste jarred a bit so my advice would be to stick to the fish sauce!

ewardman's picture
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Great, the flavours work so well together and its ultra easy to make.

kategoudy's picture
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Not a bad thai curry that's relatively easy to make but I've definitely cooked better. It looked good but unfortunately lacked in flavour. I used chicken thighs but would definitely use chicken breast if I cooked this again.

winniexx's picture
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I love green curry but I've never had it with potatoes before. I tried this because my boyfriend doesn't like rice so I don't make it very often. This was a perfect compromise for us both & I did enjoy it but I would prefer the traditional green curry given the choice. I used double the amount of green curry paste and an extra 2 tsp of caster sugar.

ianahughes's picture

Can any one tell me the reason why raw chicken is added to the sauce and then cooked. Does the chicken cook well this way, and how does it become brown? My inclination is to brown the chicken first. Would this spoil the flavour in Thai cooking?

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