Thai green chicken curry

Thai green chicken curry

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(128 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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9th Apr, 2013
Easy and so tasty.
13th Feb, 2013
This was so tasty!! In my favourites and one I'll defiantly make again and again!
28th Jan, 2013
This is a delicious mild curry - even 2 fussy children will eat it! - have made this many times now and it never fails to impress - I don't put in the potatoes as someone suggested, I just put in more veg instead, use any veg that you have, mange tout, green beans or pepper, or a bit of each. I always let this cook for more like 20-30 mins. (thought 8 mins. was a bit too quick.) I don't put in any of the leaves either - just as nice without - very tasty served with rice and all the other bits to put with a curry.
6th Jan, 2013
I was a bit disappointed with this. It was watery, bland and the coconut milk spilt. I used half fat coconut milk so I don't know if it was that causing the problem, has anyone else had this happen? It made it look most unappetising. However on the plus side it was quick and easy and I love green curry so prob will try it again but use 2 tbsps of the paste and maybe use full fat coconut milk to see if it works better. I switched the potatoes for mushrooms and a green pepper (needed using up) and served with noodles. Surprised it says it serves 6, more like 4.
20th Nov, 2012
Love this recipe. Really quick and one for the whole family! Easy mid week tea.
13th Nov, 2012
Great curry. Used more curry paste and added chilli seeds to make spicy enough for our taste. Used cornflour to thicken the sauce.
19th Oct, 2012
Simply to prepare and really tasty. Will definitely make this one again!
9th Oct, 2012
Never made a thai green curry before but this was really easy to do and very tasty, added some mange tout. Will definitely make again.
2nd Oct, 2012
Sort of followed the recipe; had more potatoes, less chicken and just put a whole kaffir leaf in while the sauce was bubbling. Used 5 tsps of green curry paste and added a couple of desert spoons of crunchy peanut butter into the sauce. Really tasty and easy, although may use more curry paste next time. Will definitely make again as the whole family (including 5 and 3 year old boys) enjoyed it.
Tiffany1983's picture
21st Sep, 2012
Gorgeous meal, made for the second time tonight, I don't add the fish sauce as don't eat seafood and use lime juice. I find it needs cooking a bit longer to allow the sauce to thicken otherwise its too thin and a bit like soup! We have it in a bowl without the rice. Tastes even nicer the next day. Quick and easy!


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