Thai green chicken curry

Thai green chicken curry

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(135 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
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  • 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.

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Comments, questions and tips

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12th Aug, 2015
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.
29th Jun, 2015
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
22nd Mar, 2015
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
13th Mar, 2015
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!
26th Feb, 2015
Lovely, personal preference though I swapped the potatoes for butternut squash. I used the Southern Thai curry paste from 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 :-)
23rd Feb, 2015
I bundled all the ingredients into the slow cooker on high for 4 hours to get all the great taste from the flavors. Recipe is great however I like my food somewhat spicy so added 4 birds eye chillis ( the small ones), as they pack a right bunch and extra ginger. You can buy the chillis from the Asian supermarket in a jar pickled so is very handy as you always have them on hand in the press. Great simplistic recipe!
Chris Williams
17th Feb, 2015
Not a great success as bought light coconut milk in error and that separated into glop! Should have read the earlier comments. Having said that the Thai Taste paste I bought in Waitrose was none too great either, dunno what it tasted of but Thai never came to mind. Will go for a better paste and full fat coconut milk next time I think.
2nd Feb, 2015
Great flavours and aroma changed the potatoes and use carrots with the beans at colour a dish I will do again
26th Jan, 2015
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...
19th Dec, 2014
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.


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