Thai green chicken curry in a wok

Thai green chicken curry

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(167 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 6

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal257
  • fat15g
  • saturates10g
  • carbs9g
  • sugars3g
  • fibre2g
  • protein19g
  • salt0.6g
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Ingredients

  • 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.

  2. Add 100g trimmed and halved green 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.

  3. In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. 

  4. Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

  5. Next, pour in a 400ml can of coconut milk and let it come to a bubble.

  6. Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

  7. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

  8. Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness. 
     

  9. Scatter with lime to garnish and serve immediately with boiled rice.

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Comments, questions and tips

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JungleGirl
13th Sep, 2018
5.05
Oh. Wow. I’ve just made this a second time (this time with pork fillet), and it is just so scrumptious! I left out the potatoes (trying to be healthy and potatoes and rice are too many carbs for me!), and replaced with a red pepper, a large courgette, some left over mixed salad and land cress leaves (??!!) and it was just delicious! The leaves just added texture, as the curry paste just gave everything the most moreish and fresh flavours. Oh, and I added the juice of a line at the end. This is going to feature regularly in our home now, thank you BBCGoodFood!
tinagwee
14th Aug, 2018
3.05
This was lovely but too runny. Any tips?
Nicolae C's picture
Nicolae C
14th Aug, 2018
5.05
Gorgeous!!! I used curry paste from Thai Taste real thai from Sainsbury Ganf Kei Wan and i added a ref bell pepper and a tiny bit more fish sauce. It was the best home cook meal i had in ages and cheap. 4 portions costs around £6 so tasty
jenniefood's picture
jenniefood
14th Jul, 2018
5.05
I have a 14-year-old son who is addicted to potatoes (but fortunately no couch potato) and this is now his favourite way of eating them! Sceptical at first, I now find I've grown to like potatoes in a Thai curry. I used the Bangkok style green curry paste from My Thai Curry that wok girl recommended below. The difference between a supermarket curry paste and the hand cooked pastes from this Thai lady is incredible, chalk and cheese. Arrived next day too. Served this with Sainsbury's Thai Jasmine rice.
Simon Green's picture
Simon Green
15th Jun, 2018
4.05
This was my first attempt at cooking a Thai green curry and I was not disappointed with the result however I did add a few more ingredients I added salt and pepper a generous amount of fresh corriander (finely chopped) two green chillies (finely sliced) and 2 teaspoons of ginger (fresh if possible). I will defiantly make this again!
Peta Pinchen's picture
Peta Pinchen
18th May, 2018
5.05
AB FAB! VERY tasty and quite easy. Initially was not going to include potatoes, but did.......as was glad. Also added green capsicum. Next time would also add onion wedges. You could substitute the white potatoes for sweet potato - in fact I will do this next time. Try pan choy and Jasmine rice as a serving option. BOTTOM LINE: Super easy, super tasty and a myriad of additional variations. Go for it! :)
Kristine McCue's picture
Kristine McCue
25th Feb, 2018
Tried it and loved it! So did my family! I added a bag of frozen stir fry vegetables to it mainly because I love veggies. I absolutely love that it tells you to use either one TBSP of curry or 4 tsp. I had a small jar a little TBSP wouldn't fit into, not only did it help, I learned something new about measurements! Love this recipe! :)
wokgirl
5th Feb, 2018
5.05
Definitely one of the family favourites now. I know the potatoes are a bit unusual in a green curry but it works. If you want it to beat your local takeaway though you will have to do better than a supermarket curry paste, or find a poor takeaway! I use the mythaicurry pastes I get online, like others here have said there is really no comparison, just superb.
cecilececile
27th Nov, 2017
5.05
Great recipe, simple, hot and very tasty. Wish I'd made double the amount of sauce - will do next time. Used baby potatoes as suggested but peeled them - they soaked up the sauce and were delicious. Used sugar snap peas instead of beans. Would suggest these go in uncooked at the end as they need very little heat to cook through - want to keep a little crunch. Used Mae Ploy curry paste and Pride coconut milk both from Tesco.
cookinannie
21st Jul, 2017
3.05
Cooked this wanting to cut back on our regular takeaway costs, problem was I cut back on the taste too as far as my family were concerned. I used a curry paste I got from Waitrose and it didn't taste anything like Thai to me. The Thai basil I got from there was probably the most authentic part of the meal! Not a disaster by any means but just not Thai. I think the error was in the paste, supermarket ones just don't cut it if you eat Thai food regularly. Went back over some of the comments and I'm going to try it again with some of the My Thai curry brand pastes that a lot of folk seem to really like. Think I will swap the potatoes for butternut squash too as someone suggested.

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jules144
6th Jul, 2016
Has anyone tried this recipe with tofu?
gardenho
11th Mar, 2016
can you freeze this recipe - perhaps by omitting potatoes?
goodfoodteam's picture
goodfoodteam
20th May, 2016
We haven't tested freezing this recipe so cannot guarantee perfect results, however we can see no reason why it wouldn't be fine to do so. New potatoes in their skins can be frozen too if you want to include them. If you are cooking this specifically for the freezer you can part-cook the beans and potatoes so that they complete cooking when you reheat the curry.
Stoney50
30th Apr, 2015
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
13th Apr, 2015
Can I do this in a slow cooker?
mrsgpie
21st Mar, 2015
How many does this serve? Can't see!
goodfoodteam's picture
goodfoodteam
23rd Mar, 2015
Hi mrsgpie, thanks for your question, this recipe serves 6. 
annehalluk2002
4th Feb, 2015
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
Hwaigrl
13th Mar, 2015
5.05
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
23rd Jun, 2013
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

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