Thai green chicken curry

Thai green chicken curry

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(92 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

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Comments

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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?

westyval's picture
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Absolutely gorgeous! Family favourite and really easy to make. Will be making this again and again!

kellyjarvis's picture

Can anyone suggest a good thai curry paste to use with this recipe ?

sharangoose's picture
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Great dish, really easy but impressive. Can't help feel a cheat using the paste but it's so lovely.

everyreasonto's picture

Very nice and very easy to make.

I made it for my mother and sister who had never eaten thai, and aren't really adventurous with food, but they couldn't get enough!

I added a little more paste than stated and i also put the lime in with the chicken to give a slightly stronger taste.

dunlomonk's picture
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my friends all love this curry and ask time and time again for me to make it - yum, yum !!!!!

cakeanyone's picture
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Excellent! Added mangetout and baby corn 5 mins before the end instead of potatoes and beans, and also juice of half a lime and a small carton of single cream (because I'd added 2 tbspn of fish sauce instead of 2 tspns so was a bit salty!). Ended up being really good and will definitely make again.

lindylou2's picture

I know this sounds a really stupid question but .... is the coconut taste strong as dh loves curries but is not kean on coconut. If it is too strong, I will just have to eat it all as I love coconut lol.

suadjoty's picture

I added aubergines and mushrooms and it was lovely. A really easy recipe - a real winner with my guests - I'l be making it again.

sandi318's picture
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Beautiful flavours. Great recipe. Overdid the paste and was a little too hot. Will adjust for next time as will definitely make again.

ten10ten's picture
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this was a great meal unfortunately i missread the ingredients and added 4 tablespoons of curry paste instead of 4 teaspoons - hot hot hot! luckily my son and husband like hot food however my daughter and me struggled but did finish, lesson make sure you read the measurements correctly.

debbyn's picture

Very easy to make and great taste. *****

laurablazeviciute's picture

are you really eating with rice? potatoes AND rice sounds a bit awkward to me

shellibaby73's picture
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Really enjoyed this. Will most certainly become a regular meal in our house. I did add 2 fresh green chillies and some extra paste to give it some more bite. It had a kick, but not too much as my 4 year old daughter ate every bit. We are a family of 5 and everyone's plate was clean. Excellent!!!

spazzypaddy's picture
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We loved this curry, so easy to make and very tasty!

butlins12's picture
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Easy, easy easy. I used a good quality green curry paste, and almost got away with pretending I did the whole thing from scratch... Good base recipe (as everyone else has demonstrated) which you can build on with different meats and vegetables.

luvmefood's picture

really liked this easy to make curry. added some onion and lime juice as i didnt have kaffer leaves.we all enjoyed it and i will make again.

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