Thai green chicken curry

Thai green chicken curry

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(118 ratings)

Ready in 30 - 40 mins

Easy

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 225g new potatoes, cut into chunks

    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

    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

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.

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Comments, questions and tips

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Comments (153)

tara25's picture
5

Made this last night, it was delicious.

annaoak's picture
5

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.

dmoule's picture
5

So easy. So yummy. What else could you ask for. I added some coconut cream for extra thickness and richness along with the coconut milk. This is now my weekly curry!!

cblampied's picture
5

This went down a treat! Although I didn't find it hot enough so would add more spices next time!

xandertheo's picture
5

Tried this but made it veggie. Loved it!

vripley1985's picture
5

Very simple to make and incredibly tasty. Went down a treat with the family. Very much enjoyed by my one year old too!
Would definitely serve to guests.
10/10

keanec's picture

Easy yet so tasty!! Will increase potatoes and beans and reduce rice next time.

lockolegs's picture
5

I added a touch of ginger to increase the warmth, I also added a diced green pepper and some garden peas and softened onion.

Other than that it was the same recipe. A recipe I'll be trying out on the friends and family sooner than later.

Easy and very simple to make or adjust to personal taste.

jaynerism's picture
5

Simple to make and very tasty. Will be making again and again!

vinnyboy007's picture
5

I followed the recipe to the letter and loved it.

albrennan's picture
5

I made this for the adults at my daughters 3rd birthday party! It was very easy and quick to make! You can even make the basic curry without adding the lime zest/ kiffer lime leaves and basil until you reheat then add them and serve! Nobody would know! (just dont jiggle the potatoes too much of they will begin to fall!) It all went down a treat! So much so by the time i got their it had all gone! I am making it tomorrow for a work function!

Worth a try!

albrennan's picture
5

I did this for the adults at my daughters 3rd birthday! It went down a treat!

elisej12's picture

Really lovely flavours, I also added baby sweetcorn, was a raging success. I did find that there wasn't nearly enough to go round, so if you're cooking for people with healthy appetites don't be afraid to up the quantities!

lydfoods's picture
4

Easy and delicious, I added half a green chillie and half a red pepper, finely cut, another can of coconut milk and more garlic salt and pepper

actress1nce's picture
5

This was delicious, added mushrooms and corgettes, the kids lapped it up. We ate it like a bowl of stew without rice as the potatoes were filling enough. Will definitely cook again

sox_sox_20's picture

Wouldn't add potatoes to this kind of curry, specially if you got rice as a side anyway, I added prawns to my curry. Defo enjoyed it :)

nata21by's picture
5

Very nice dish, made it three times so far.

melaniejb1's picture
5

Followed this recipe to the letter (I'm not experienced at cooking Thai food so didn't feel confident enough to change anything) and it was delicious! 5* from me!

rpsico's picture
4

Excellent recipe!! I didn't use the potatoes but still loved it!

harveywallbanger's picture

hi i dont know if traceyjanet is still around-her comment was from 2008! but she recommended thai aubergines- how do you cook them. i've never used them before. so can anyone tell me how. she used them instead of the potatoes.

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