Thai green chicken curry

Thai green chicken curry

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(126 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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maddyburley
31st Mar, 2016
5.05
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
thecherub
25th Nov, 2015
3.8
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
24th Nov, 2015
3.8
Very tasty, though a bit watery
lucyatwork
31st Oct, 2015
5.05
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
14th Oct, 2015
5.05
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
12th Aug, 2015
5.05
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
29th Jun, 2015
5.05
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
SElisabeth
22nd Mar, 2015
5.05
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
Hwaigrl
13th Mar, 2015
5.05
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
26th Feb, 2015
5.05
Lovely, personal preference though I swapped the potatoes for butternut squash. I used the Southern Thai curry paste from www.mythaicurry.com 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 :-)

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goodfoodteam's picture
goodfoodteam
18th Dec, 2013
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
8th Dec, 2013
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
23rd Nov, 2013
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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