Thai green chicken curry

Thai green chicken curry

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(123 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 (158)

emiliebunny's picture

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

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

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

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

Great, the flavours work so well together and its ultra easy to make.

kategoudy's picture

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

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

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

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

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

cakeanyone's picture

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

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

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.


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