Thai green chicken curry

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• Scrumptious Sue

  07 April 2009

  Scrumptious Sue commented on this recipe

  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.

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• Lindylou

  26 April 2009

  Lindylou commented on this recipe

  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.

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• cakeanyone?

  08 May 2009

  cakeanyone? rated and commented on this recipe

  

  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.

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• sheila

  13 May 2009

  sheila rated and commented on this recipe

  

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

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• EveryReasonTo

  17 August 2009

  EveryReasonTo commented on this recipe

  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.

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• Sharon

  24 August 2009

  Sharon rated and commented on this recipe

  

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

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• kellyj

  02 September 2009

  kellyj commented on this recipe

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

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• val

  08 September 2009

  val rated and commented on this recipe

  

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

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• Ian Hughes

  12 December 2009

  Ian Hughes commented on this recipe

  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?

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• janee

  12 January 2010

  janee rated this recipe

  

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• Polina

  11 March 2010

  Polina rated this recipe

  

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• Lisa Walsh

  03 April 2010

  Lisa Walsh rated and commented on this recipe

  

  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.

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• monalisa

  06 April 2010

  monalisa rated this recipe

  

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• K8 GDY

  25 April 2010

  K8 GDY rated and commented on this recipe

  

  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.

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• FoodieMum

  10 May 2010

  FoodieMum rated and commented on this recipe

  

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

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• LisaPisa

  12 June 2010

  LisaPisa rated and commented on this recipe

  

  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!

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• Nata21by

  09 July 2010

  Nata21by rated this recipe

  

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• tonyt

  15 July 2010

  tonyt commented on this recipe

  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 :)

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• Jo

  23 July 2010

  Jo rated and commented on this recipe

  

  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.

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• Luckygirl

  17 August 2010

  Luckygirl rated and commented on this recipe

  

  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***

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 - 40 mins

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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