Thai green chicken curry

Thai green chicken curry

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(126 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 Sep, 2012
Good but you need some chilli for a bit of a punch
26th Aug, 2012
Came out really well, thanks a lot always wanted to learn thai cooking. A guest for dinner rated it as 9/10 which indeed is a good score for the first attempt
9th Jul, 2012
I was sooo disappointed in this, especially after seeing the ratings it got. For me it was much too liquid and the chicken very pale and unappetising.
8th Jul, 2012
Worked out fantastic, couldnt find the fish sauce, but tasted great anyway. Had the curry with spiced prawns for a really good combo.
9th Jun, 2012
Made this for a dinner party, very easy & extremely tasty everyone loved it.
28th May, 2012
Delish! I love a curry with potato as it keeps my irish partner happy and is a bit more filling. Although having said that, i may try sweet potato as Scuba Wend suggested to make it a bit healthier. I used beef instead of chicken for a change which was lovely. I didn't have any basil but had some coriander so chopped it up and mixed it in with the rice.
6th May, 2012
Message for browneyes_x ....I too was confused at first regarding the cooking of the chicken but rest assured, if you put the coconut milk in first and then cook the chicken with the wok covered, it will be cooked thoroughly in about 10 minutes.Defintely cover the wok though,or else I couldn't guarantee it!!
6th May, 2012
I'm 44 yrs old and have never made a curry until I made this tonight... and it was absolutely gorgeous, even if I do say so myself!! I changed the new potatoes for sweet potato as I only eat sweet potato and it worked a treat!Definately something that I will be making most weeks!!
25th Apr, 2012
Simple but delicious!
22nd Apr, 2012
No, I meant 5 stars!


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