Thai green chicken curry

Thai green chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(139 ratings)

Prep: 10 mins Cook: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
5th Sep, 2016
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.
10th Aug, 2016
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
3rd Jul, 2016
Kept the spuds and added carrot and green beans, great recipe . I used the paste recipe on this site, , for this , excellent.
21st May, 2016
My family loved this. I do think the potatoes needed another few minutes though, that way they will take up the sauce better. Cooked it with the Bangkok style paste from mythaicurry that others here recommend. I think that paste could make boot leather taste good so that would be my only caveat! This is now in my recipe folder along with the pork and peanut curry elsewhere on this site. That's another great curry worth trying!
23rd Apr, 2016
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. Enjoy!
31st Mar, 2016
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
25th Nov, 2015
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
24th Nov, 2015
Very tasty, though a bit watery
31st Oct, 2015
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!


goodfoodteam's picture
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. 
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?
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?


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.