Thai green chicken curry

Thai green chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(118 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-
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (153)

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.

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

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

We loved this curry, so easy to make and very tasty!

butlins12's picture

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.


Questions (13)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.