Thai green chicken curry

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1. Video tutorial: Cooking rice

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.

Latest comments and suggestions

Results 21-28

• 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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• sarah

  08 May 2009

  sarah 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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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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Serves 6

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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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