Thai green chicken curry

Thai green chicken curry

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(116 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

    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

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  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 (151)

christine4's picture

Have cooked this several times and is a family favourite.
Tonight though, I left out the potatoes, added green beans and matchstick carrots (already cooked) together with a thinly sliced pepper and a tin of bamboo shoots for a bit of crunch. Also zest and juice of a whole lime at the end together with the basil.
Just lovely - we preferred it this way without the potatoes and just steamed rice to accompany it.

maddyburley's picture

This curry was delicious!!! The potatoes really soak up the flavor. I added in 2 chilies at the garlic stage as I like a bit of heat! and also a little red capsicum when I put the beans in. Highly recommend this recipe!!! I feel however that this serves 4 people rather than 6. I will be making this recipe again for sure.

thecherub's picture

My OH made this last night and it was lovely. I agree with lucyatwork, the better the paste the better the end result. The chicken and the potatoes both needed a little longer cooking time. Also I would like to up the veg content next time. I think maybe sliced peppers might work, or perhaps some aubergine? I like suzielin's idea for swapping potatoes for butternut squash too. Also we did not serve it with rice. The potatoes make it filling enough, it's a meal in a bowl. Will make again

vrog's picture

Very tasty, though a bit watery

lucyatwork's picture

Got it right at second attempt! Been trying to reduce our Thai takeaway bills, lovely but pricey. First time with this we used a paste from Sainsbury's , result was so-so, like a supermarket curry really. This time I read some of the tips below and got hold of some mythaicurry pastes, did not need the fish sauce or lime leaves as it contained them. Different class, this was restaurant quality, and a good restaurant at that! Lesson learnt, it's all in the paste, not surprising when you think about it I suppose. My mum always did say you can't make a silk purse out of a sow's ear!

pudster's picture

Really tasty recipe, followed the instructions to the letter and it wasn't too spicy -my boyfriend hates spicy food but he loved this! Though I do think the potatoes need cooked a bit longer than stated or else they are too hard and I think saying it serves 6 is a bit of a stretch, if I was making it for 6 people I'd definitely make a bit more. Overall really good, will be making again!

allielovetocook's picture

Another 5* recipe from BBC Good Food! We love garlic so I added 2 large cloves instead of the suggested 1. I used homegrown Charlotte new potatoes - which seemed odd to put it in but tasted lovely and I'll be happy to put them in again. I also wanted more veg and so put some Runner Beans and Sugar Snap Peas in with the Green Beans. Oh, and I put in 2 rounded tablespoons of the Thai paste .. absolutely perfect. I'll be making this again and again.

jhughes486's picture

Good recipe. Did it with red curry paste and broccoli (all I had in the fridge!) Good result I'll try the genuine thing soon.

SElisabeth's picture

Have made this plenty of times now and it is absolutely delicious!! I cook the potatoes for a bit longer and the chicken usually takes about 10 - 15 minutes. But apart from that this recipe is perfect. 5 stars.

Hwaigrl's picture

First time making Thai curry before and it was a yummy success! When I first read this calls for new potatoes, I had no idea what they were since we don't have them in Hawaii (that I've seen), so I assumed the recipe meant to use newly picked potatoes – Which I can't get in stores. So instead I just used what I had on hand: red potatoes. Now that I know what new potatoes actually are, I understand why boiling them for just 8 minutes didn't work out at all. Note: if using non-new potatoes make sure to boil them first until tender – which for me was about 20 to 25 minutes. Other than that little mixup, this recipe was awesome!

suzielin's picture

Lovely, personal preference though I swapped the potatoes for butternut squash. I used the Southern Thai curry paste from that others here have recommended and boy was it spicy! Next time I will try it with their milder one as the flavour and cooking smells were out of this world. Had some frozen lime leaf in the freezer which have lasted me two years now and added them as well. Followed this with the Orange and White Chocolate Sponge recipe on here which was also stunning. Feeling somewhat full now but very happy :-)

Mazi's picture

I bundled all the ingredients into the slow cooker on high for 4 hours to get all the great taste from the flavors. Recipe is great however I like my food somewhat spicy so added 4 birds eye chillis ( the small ones), as they pack a right bunch and extra ginger. You can buy the chillis from the Asian supermarket in a jar pickled so is very handy as you always have them on hand in the press. Great simplistic recipe!

Chris Williams's picture

Not a great success as bought light coconut milk in error and that separated into glop! Should have read the earlier comments. Having said that the Thai Taste paste I bought in Waitrose was none too great either, dunno what it tasted of but Thai never came to mind. Will go for a better paste and full fat coconut milk next time I think.

skinny25's picture

Great flavours and aroma changed the potatoes and use carrots with the beans at colour a dish I will do again

Anna_86's picture

Great recipe! Made this dish to bring to a dinner party, was really popular! Added twice the amount of green beans for more veg and twice the amount of green curry paste. I think the amount of green curry paste depends on where you buy it from as mine turned out to be quite mild despite my not liking very spicy dishes...

goingback's picture

Wow I got lucky! My lovely boyfriend cooked this a surprise for me, anytime he cooks it's a surprise! I worked as a teacher in Thailand and Cambodia for 3 years and he knows how much I miss the real thing. Having said that, potatoes in a Thai green curry was a step too far for me, in a Massaman curry yes, green curry no.
But it was the sauce that blew me away,I normally use the Nam Jai ones I get in Chinatown as I've found them the best of the imported pastes but he used the mythaicurry one recommended by Wokgirl below, lady I shall be forever in your debt,tasted and smelt divine! Btw, I was just in time to stop him adding a handful of basil leaves to it, don't know if it was a typo in the recipe and they forgot to mention it should be Thai basil but Italian basil in a curry is just wrong to my mind. Waitrose sell packets of Thai basil, if not I would just omit it.

Zehra's picture

Great recipe but I spiced it up by adding a some Thai red chillies, whole red chilli pod and lemon grass all tied in a muslin, left to release some flavour and removed before it became too much. Also I added baby corn, straw mushrooms and threw in some red bell peppers right at the end. Turned out really well. Thanks.

kellym7's picture

Served this as the main course for entertaining guests, really enjoyed and followed the advice of others by replacing the potatoes with baby corn. A little bit spicy for those who like mild dishes but I still managed to eat it all. Definitely one to make again!

wokgirl's picture

Tamylucy, reduced fat coconut milk is made by cutting back the coconut and replacing it with water hence the watery sauce. Recipe stands or falls on the the curry paste used and there are some pretty awful ones in the UK. I use the ones from , already got all you need in it.

kj5390's picture

I use baby sweetcorn instead of potato to keep the carbs down. Tastes fab


Questions (11)

gardenho's picture

can you freeze this recipe - perhaps by omitting potatoes?

Stoney50's picture

Can you use dried Kaffir Lime leaves instead of fresh?
Also, can you substitute Kaffir Lime Zest for ordinary Lime Zest? Can't find anywhere locally that sells the leaves or Kaffir limes fresh.

sheiky's picture

Can I do this in a slow cooker?

mrsgpie's picture

How many does this serve? Can't see!

goodfoodteam's picture

Hi mrsgpie, thanks for your question, this recipe serves 6. 

annehalluk2002's picture

Hi, at step 3 it says add the chicken and simmer for 8 minutes... Is its raw chicken you add or chicken you've part fried first. Thanks x

Hwaigrl's picture

The chicken is raw when you add it. However, since they are cut into bite-size pieces, they should cook in a relatively short time. I actually simmered it for 10 minutes as opposed to 8 just to be on the safe side.

sunshineband's picture

Hi. Tried this friday night with friends coming round for dinner and it was a DISASTER! Had to get a take-away instead! The coconut milk separated out into liquid and lumps! Looked disgusting. Any tips on what I did wrong?! Looks like an easy recipe and tasted quite nice, but obviously can't serve up like that! Only thing I changed was to use light coconut milk. Would that have made a difference? Any help appreciated! Thanks

goodfoodteam's picture

Hi there,

Light coconut milk does separate when heated, it's absolutely fine to eat but looks less appealing, next time use full fat. 

We hope it works for you next time. 

mittyp's picture

May be a really silly question but was the milk out of date? Also I know coconut milk goes lumpy if it's left in the cold, maybe you didn't give it enough time to heat up and liquidise?

dixie9's picture

Very odd. I've used coconut milk in dozens of recipes and never had this problem. Did you give everything a good stir after you'd added the coconut milk?

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