Thai green chicken curry

Thai green chicken curry

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(133 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
    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

    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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roulstone02
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!
chloehodges44
6th Jun, 2013
4.05
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.
pipirv
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!
emrush1993
27th Apr, 2013
5.05
Very yummy! Never made a Thai curry before but it was really easy! Will definitely be making this again soon!
aliyatilly
9th Apr, 2013
5.05
Easy and so tasty.
millygray
13th Feb, 2013
5.05
This was so tasty!! In my favourites and one I'll defiantly make again and again!
sadiegeorge
28th Jan, 2013
5.05
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.
whensdinner
6th Jan, 2013
3.05
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.
clare76c
20th Nov, 2012
5.05
Love this recipe. Really quick and one for the whole family! Easy mid week tea.
kmcunliffe
13th Nov, 2012
5.05
Great curry. Used more curry paste and added chilli seeds to make spicy enough for our taste. Used cornflour to thicken the sauce.

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