Thai green chicken curry

Thai green chicken curry

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(131 ratings)

Ready in 30 - 40 mins

Easy

Serves 6
Impress your friends and family with this fragrant and creamy Thai green chicken curry

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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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
  • 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 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, questions and tips

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Arsenal11
1st May, 2017
3.8
First time making Thai Green Curry & think I picked the right recipe. I added a little aubergine and used mange tout instead of beans . I added a little cornflour to thicken it a bit. In my opinion it was enough for two of us with a little left over. Will add lemongrass next time . Throughly enjoyed it.
louise_a1977
13th Apr, 2017
5.05
Simply delicious. Made this last night for a dinner party of 4 with the coconut rice also on this website and my guests were seriously impressed and it was very little effort. I added a cut stalk of fresh lemongrass while simmering and a squeeze of lime juice and its zest at the end and I think it really added a citrusey flavour and made it taste like the green curry we get in our local thai. I've made this before with other recipes and havent been blown away but this is definately the best so is going in my saved folder!
Catherine93
23rd Feb, 2017
5.05
This is the best Thai green curry for us. I don't like the jars, they're too overpowering for me but this is so creamy. We miss out the potatoes, not a big fan!
Katyboard
25th Jan, 2017
3.8
The potatoes are a bit unnecessary
miahome
27th Nov, 2016
5.05
This was a favorite of ours when we lived in the UK and I even used to make my own paste at times when I could get the ingredients, now back in the US and Kansas is not exactly full of Thai ingredients, or even decent ready made pastes. I used the link Susielin posted further down the page and got some of the mythaicurry pastes posted over from the UK. If I had known I could buy paste that good I would never have bothered making my own! I love this curry and maybe potatoes don't really belong in a green curry but they sure taste great! Make sure you get a good brand of coconut milk is one lesson I learned long ago, they vary so much and some of them are just too watery.
hannah2355
2nd Nov, 2016
5.05
this curry was lovely, as it gave a change from indian curries. I read the comments before hand and I did add a tiny bit less of coconut milk so the sauce was a bit thicker. I would recommend making john torodes thai green curry paste as it is easy to make and has bags of flavour. I made half the recipie.
tryin2cook
15th Oct, 2016
The final dish tasted really good, however, it was not as thick as I had wanted. The curry base seemed to thin out after I added the veggies. Any suggestions on how to thicken the base? I was using the Blue Dragon Thai Green Curry Paste and I also added 3 fresh sliced mushrooms and a small drained can of bamboo shoots.
ellisdp
5th Sep, 2016
3.8
Very nice and simple recipe, but I would say "serves 4" rather than 6. I cooked this for five people yesterday, one of them a child, and it just about made five not-that-generous portions. One of my guests was vegetarian, so I split off a portion to make with Quorn chicken strips (and no fish sauce) and this also worked well.
MaeveHawk
10th Aug, 2016
3.8
Made this for a dinner party last night. Really nice but would up the quantities if making for a group (v small portions for 6) and would up the amount of curry paste, tho suppose it depends on what paste you use. Lovely
Booey1
3rd Jul, 2016
3.8
Kept the spuds and added carrot and green beans, great recipe . I used the paste recipe on this site, http://www.bbcgoodfood.com/recipes/1916652/green-curry-paste , for this , excellent.

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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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