Thai green chicken curry

Thai green chicken curry

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(124 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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skinny25
2nd Feb, 2015
Great flavours and aroma changed the potatoes and use carrots with the beans at colour a dish I will do again
Anna_86
26th Jan, 2015
5.05
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
19th Dec, 2014
5.05
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
16th Oct, 2014
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
5th Sep, 2014
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
20th Jul, 2014
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 www.mythaicurry.com , already got all you need in it.
kj5390
5th Jul, 2014
I use baby sweetcorn instead of potato to keep the carbs down. Tastes fab
tamylucy
10th Jun, 2014
5.05
Lovely recipe although I changed it a bit. I thickened the sauce with a little flour as it was a bit too watery. Maybe because I used reduced fat coconut milk, I am not sure. I added 2 spoons of curry paste instead of 1, 3 cloves of garlic instead of 1. And I added some peppers instead of green beans, only because I didn't have any green beans. The result was amazing! Even my 1 year old and my 3 year old loved it! I will certainly do it again.
Lucaby
21st May, 2014
Very nice curry and easily adaptable, I didn't have chicken in, so I used jarred frankfurters and I didn't have green beans so I threw in a tin of baked beans instead. Tasted great!
jayne3522
26th Aug, 2014
Ha ha hilarious! Are you a student?

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