Thai green chicken curry

Thai green chicken curry

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(129 ratings)

Ready in 30 - 40 mins


Serves 6
Impress your friends and family with this fragrant and creamy Thai green chicken curry

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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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
  • 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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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).
8th Dec, 2013
Love this recipe. Have used it many times and the wife loves it :) I usually add in some extra green chillies to give it that kick and I like to add a bit of turmeric as well. As below I added ginger to mine at the garlic stage as well! Recommend this recipe a lot!
23rd Nov, 2013
What a super recipe. I left out the potatoes (enough carbs already with the rice) and added some chopped lemongrass. I'm not really a big lover of curries but this was delicious; will be impressing my friends with this dish for many years to come.
16th Nov, 2013
Delicious! I didn't bother with rice as there was plenty of potato in there, I added a bit of ginger to mine (at the fry garlic stage) and it worked nicely. I'll definitely cook this again, big hit with the family.
21st Aug, 2013
Absolutely amazing recipe Will be using this from now on :)
1st Aug, 2013
4* for me. Tasty recipe, easy to cook. Omitted the potato as i thought it might be too carb heavy, so i used sugar snap peas and baby corn instead, which worked well. I also added a red chilli, garlic and onion at the beginning as many of you suggested. I didn't add the fish sauce because the Thai green curry paste already had it in, although it probably wouldn't have mattered if I had. Also added some toasted cashew nuts which was a nice little extra. Will def be making it again.
7th Jul, 2013
This recipe is so easy and absolutely delicious. I also added some fresh red chilli as a garnish and the whole family loved it. Our friends from Tassie arrive next week and I plan to cook it for them too!
6th Jun, 2013
We had this last night and enjoyed it. Would make a few tweaks for next time, needed to be a bit more salty and would put more veg in to make the most of the yummy sauce. This is the first Thai dish I have attempted and it was very easy to make, much nicer than the all in one sauce from jars and not too much effort to do so an easy evening meal.
19th May, 2013
We were very dubious when we made this recipe because it did look quite watery - even though we left it simmering for quite a long time. When we ate it, however, it was fantastic. Much better than the jars we usually buy. Brilliant recipe and we will be making again!
27th Apr, 2013
Very yummy! Never made a Thai curry before but it was really easy! Will definitely be making this again soon!


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