Thai green chicken curry

Thai green chicken curry

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(158 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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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!
26th Aug, 2014
Ha ha hilarious! Are you a student?
21st Mar, 2014
First time ever making thai and I really enjoyed it. Added ginger and a green chilli and was very pleased. Will definitely make this again
9th Mar, 2014
Never cooked Thai before and found this a very simple but tasty recipe. Very little to go wrong. I shall try other vegetables nect time round as I am not sure that potatoes are Thai. It has spurred me on to try some more advanced Thai recipes. As a quick meal for surprise guests this is a winner.
24th Feb, 2014
Very nice indeed. I took onboard previous posters suggestions and added ginger and garlic at the beginning. I also chose to boil a chicken separately first for 20 minutes and then shredded it. That saved some money for for me. Probably because i ended up with so much meat as a result the sauce was a bit thick so added a little chicken stock. Overall a keeper and will be making again for sure.
31st Jan, 2014
How odd I gave this 5 stars but it's only come up as 1?
31st Jan, 2014
Made this tonight for the family and we all loved it. Didn't have the lime leaves so just used a spritz of lime juice. Also used green beans and baby sweetcorn and omitted the potatoes just because I didn't have any in.
20th Jan, 2014
This dish was amazing, I have just finished making it and I am very impressed. I have only just started using this website in an attempt to learn to cook and I would recommend this to anyone so easy to make
6th Jan, 2014
Really easy & delicious. I used sugar snaps and mini corn instead of potatoes. I also doubled the curry paste as we like it spicy
6th Jan, 2014
This needed a little longer for the potatoes to cook through, so the beans were a bit over done. I followed the directions for the quantity of paste on the jar I bought; it needed more than the recipe states here. I skipped the fish sauce (didn't have any) and didn't feel it was missing anything. I used lime zest instead of leaves, and then squeezed some lime juice into the sauce at the end too. It was a very tasty dish, though probably a bit high in fat to have too often (even though I used reduced fat coconut milk).


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