Thai green chicken curry in a wok

Thai green chicken curry

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(284 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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James Druce's picture
James Druce
23rd May, 2020
Also have to concur with other comments about this recipe very underwhelmed and it’s not just about the curry paste imho. Too watery maybe the coconut milk quality is the issue. But I’ve had much better green curry home cooked than this.
3rd May, 2020
We were a little underwhelmed by this. The only thing I didn't have (coronavirus lockdown times) were potatoes, but it still tasted a little lacking. Might try next time with red Thai curry paste instead.
Júlia Láng's picture
Júlia Láng
24th Apr, 2020
absolutely lovely. will definitely make it again
New male cook
15th Dec, 2019
I made this yesterday and it was excellent and tasted authentic. I used 1 rounded tbsp Mae Ploy Green Curry Paste and Blue dragon full fat coconut milk. I made it for 2 people without reducing any quantities except for only 300g chicken which l did cook in advance. My extras l added to the recipe were baby sweetcorn, sugar snap peas, red pepper and 1/2 red chilli. I just threw them all in and cooked for about 8 minutes. I did not use potatoes but served it with whole grain brown rice. It was flavoursome and tasty with perfect heat for us. Definitely a keeper recipe.
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


30th Jan, 2020
I have made this a few times and it has been amazing. I would like to try it with fish instead of chicken, Any suggestions for what type of fish and if I need to change anything else? TIA ...Karen x
lulu_grimes's picture
3rd Feb, 2020
Hello, You can use raw or cooked prawns or any firm white fish cut into chunks. Add what you have chosen further into the cooking time for the curry sauce in step 6, white fish and raw prawns may only take 2-3 mins. Cooked prawns just need to be heated through with the potatoes and beans. I hope this helps.
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!


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