Thai green chicken curry

Thai green chicken curry

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(123 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

    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

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

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 (158)

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.

katpet's picture
5

Very nice and as suggested I've added 2 tbs of fish sauce and 1 tsp of brown sugar. Lemon juice instead of lime and it was perfect and very much appreciated.

bradcamani's picture

This recipe is amazing i would recommend it to all curry lovers !!

kingofthegiants's picture
5

So so simple!!! Amazing flavours!

jennygwenda's picture
5

Great quick supper recipe. Use all the time and the depth of flavour is beautiful!!!

durrant71's picture
5

really lovely curry and easy to make,, and was also a big hit with the kids,,,

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
5

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
5

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

itsnice's picture
5

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
5

Highly recommend. Suitable for a quick tasty supper or for dinner with friends.

cocovanilla's picture
5

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
5

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.

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