Thai green chicken curry

Thai green chicken curry

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(138 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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27th Nov, 2017
Great recipe, simple, hot and very tasty. Wish I'd made double the amount of sauce - will do next time. Used baby potatoes as suggested but peeled them - they soaked up the sauce and were delicious. Used sugar snap peas instead of beans. Would suggest these go in uncooked at the end as they need very little heat to cook through - want to keep a little crunch. Used Mae Ploy curry paste and Pride coconut milk both from Tesco.
21st Jul, 2017
Cooked this wanting to cut back on our regular takeaway costs, problem was I cut back on the taste too as far as my family were concerned. I used a curry paste I got from Waitrose and it didn't taste anything like Thai to me. The Thai basil I got from there was probably the most authentic part of the meal! Not a disaster by any means but just not Thai. I think the error was in the paste, supermarket ones just don't cut it if you eat Thai food regularly. Went back over some of the comments and I'm going to try it again with some of the My Thai curry brand pastes that a lot of folk seem to really like. Think I will swap the potatoes for butternut squash too as someone suggested.
9th Jul, 2017
A delicious and simple curry. We double the coconut milk and curry paste for more sauce. Not too spicy and a family fave xxx
13th Jun, 2017
This is by far my favourite recipe on this site. So tasty and easy to make. Even my fussy daughter enjoys it!
1st May, 2017
First time making Thai Green Curry & think I picked the right recipe. I added a little aubergine and used mange tout instead of beans . I added a little cornflour to thicken it a bit. In my opinion it was enough for two of us with a little left over. Will add lemongrass next time . Throughly enjoyed it.
13th Apr, 2017
Simply delicious. Made this last night for a dinner party of 4 with the coconut rice also on this website and my guests were seriously impressed and it was very little effort. I added a cut stalk of fresh lemongrass while simmering and a squeeze of lime juice and its zest at the end and I think it really added a citrusey flavour and made it taste like the green curry we get in our local thai. I've made this before with other recipes and havent been blown away but this is definately the best so is going in my saved folder!
23rd Feb, 2017
This is the best Thai green curry for us. I don't like the jars, they're too overpowering for me but this is so creamy. We miss out the potatoes, not a big fan!
25th Jan, 2017
The potatoes are a bit unnecessary
27th Nov, 2016
This was a favorite of ours when we lived in the UK and I even used to make my own paste at times when I could get the ingredients, now back in the US and Kansas is not exactly full of Thai ingredients, or even decent ready made pastes. I used the link Susielin posted further down the page and got some of the mythaicurry pastes posted over from the UK. If I had known I could buy paste that good I would never have bothered making my own! I love this curry and maybe potatoes don't really belong in a green curry but they sure taste great! Make sure you get a good brand of coconut milk is one lesson I learned long ago, they vary so much and some of them are just too watery.
2nd Nov, 2016
this curry was lovely, as it gave a change from indian curries. I read the comments before hand and I did add a tiny bit less of coconut milk so the sauce was a bit thicker. I would recommend making john torodes thai green curry paste as it is easy to make and has bags of flavour. I made half the recipie.


6th Jul, 2016
Has anyone tried this recipe with tofu?
11th Mar, 2016
can you freeze this recipe - perhaps by omitting potatoes?
goodfoodteam's picture
20th May, 2016
We haven't tested freezing this recipe so cannot guarantee perfect results, however we can see no reason why it wouldn't be fine to do so. New potatoes in their skins can be frozen too if you want to include them. If you are cooking this specifically for the freezer you can part-cook the beans and potatoes so that they complete cooking when you reheat the curry.
30th Apr, 2015
Can you use dried Kaffir Lime leaves instead of fresh? Also, can you substitute Kaffir Lime Zest for ordinary Lime Zest? Can't find anywhere locally that sells the leaves or Kaffir limes fresh.
13th Apr, 2015
Can I do this in a slow cooker?
21st Mar, 2015
How many does this serve? Can't see!
goodfoodteam's picture
23rd Mar, 2015
Hi mrsgpie, thanks for your question, this recipe serves 6. 
4th Feb, 2015
Hi, at step 3 it says add the chicken and simmer for 8 minutes... Is its raw chicken you add or chicken you've part fried first. Thanks x
Hwaigrl's picture
13th Mar, 2015
The chicken is raw when you add it. However, since they are cut into bite-size pieces, they should cook in a relatively short time. I actually simmered it for 10 minutes as opposed to 8 just to be on the safe side.
23rd Jun, 2013
Hi. Tried this friday night with friends coming round for dinner and it was a DISASTER! Had to get a take-away instead! The coconut milk separated out into liquid and lumps! Looked disgusting. Any tips on what I did wrong?! Looks like an easy recipe and tasted quite nice, but obviously can't serve up like that! Only thing I changed was to use light coconut milk. Would that have made a difference? Any help appreciated! Thanks


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