Thai green chicken curry in a wok

Thai green chicken curry

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(225 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 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.

  2. Add 100g trimmed and halved green 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.

  3. In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. 

  4. Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

  5. Next, pour in a 400ml can of coconut milk and let it come to a bubble.

  6. Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

  7. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

  8. Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness. 

  9. Scatter with lime to garnish and serve immediately with boiled rice.

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Comments, questions and tips

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EilismaryB's picture
24th Aug, 2019
23rd Jul, 2019
This was a first attempt at making a green curry for the family. Everyone loved it. I added an extra teaspoon of curry paste as it was quite mild and next time I would add even more as it was a delicate flavour. I used Delhaize Green Curry Paste and it was quite old so maybe not as strong as some other pastes. The kaffir lime leaves and a sprinkling of grated lime zest and juice at the end really lifted the dish. Made enough for a family of five.
13th Feb, 2019
Daisy x (below) whether or not your curry has any flavour depends almost entirely on the paste you use and there are some rubbish ones out there. I've been cooking this curry for years using the mythaicurry pastes you can buy online recommended by many others here and they are a world of difference. The coconut milk also very important, some brands are better for Pina Colada's than curry:-) I use Chakoh brand.
4th Apr, 2019
Where did you find Chakoh brand coconut milk? My search found it at £23.99 plus £5.99 delivery from Obviously not going to pay quite that much!
6th Apr, 2019
You need to check out the Coconut milk page at the mythaicurry site that lists stockists. I used to buy it from Morrison's but nowhere near one now. I now buy it from Amazon Case of 12 costs 19.99 and free delivery, couldn't go back to the inferior stuff available locally!
Daisy x's picture
Daisy x
13th Jan, 2019
No flavour would not make again
Amanda Gara-Dyke's picture
Amanda Gara-Dyke
24th Jun, 2019
Hi Daisy. miahome is right, outcome is dependent on quality of paste. Green pastes I've tried from supermarket are flavourless. I buy Mae Ploy Green Curry Paste (400g). It's available on Amazon for £4.65. Be warned it's seriously pokey if you use the suggested 50g per 250g Chicken. Even 25g of paste is hot, but I like it hot. Good luck.
13th Sep, 2018
Oh. Wow. I’ve just made this a second time (this time with pork fillet), and it is just so scrumptious! I left out the potatoes (trying to be healthy and potatoes and rice are too many carbs for me!), and replaced with a red pepper, a large courgette, some left over mixed salad and land cress leaves (??!!) and it was just delicious! The leaves just added texture, as the curry paste just gave everything the most moreish and fresh flavours. Oh, and I added the juice of a line at the end. This is going to feature regularly in our home now, thank you BBCGoodFood!
14th Aug, 2018
This was lovely but too runny. Any tips?
Amanda Gara-Dyke's picture
Amanda Gara-Dyke
24th Jun, 2019
Using the back of your spoon squish and break down some of the potatoes to thicken the sauce.


Karen Gould
27th Mar, 2019
Can I save the leftovers for the next day?
goodfoodteam's picture
28th Mar, 2019
Thanks for your question. This is a dish that is better served straightaway but if you have leftovers, by all means go ahead. Cool as quickly as possible and then reheat until piping hot throughout.
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


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