Thai Green Chicken Curry Recipe

Introduction

Thai green chicken curry is a vibrant and aromatic dish bursting with fresh flavors and creamy coconut milk. This recipe combines tender chicken, crisp vegetables, and fragrant herbs for a delicious homemade curry that’s perfect for any weeknight or special occasion.

Ingredients

• 225g new potatoes, cut into chunks
• 100g green beans, trimmed and halved
• 1 tbsp vegetable or sunflower oil
• 1 garlic clove, chopped
• 1 rounded tbsp or 4 tsp Thai green curry paste
• 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

Instructions

1. Step 1: Put the potatoes into a pan of boiling water and cook for 5 minutes. Add the green beans and continue cooking for another 3 minutes until both are just tender. Drain and set aside.
2. Step 2: Heat the oil in a wok or large frying pan until very hot. Add the chopped garlic and cook for a few seconds until golden, ensuring it does not darken too much.
3. Step 3: Stir in the green curry paste and cook for a few seconds to release the flavors.
4. Step 4: Pour in the coconut milk and bring to a gentle bubble.
5. Step 5: Add the fish sauce and caster sugar, then the chicken pieces. Reduce the heat to a simmer, cover, and cook for about 8 minutes until the chicken is cooked through.
6. Step 6: Add the cooked potatoes and green beans to the curry and let them warm through.
7. Step 7: Stir in the shredded kaffir lime leaves or lime zest for a bright, citrusy flavor.
8. Step 8: Add the basil leaves briefly to the curry just before serving to retain their fresh aroma.
9. Step 9: Garnish with extra lime zest and serve immediately with boiled rice.

Tips & Variations

• If your coconut milk is homogenised (cream and milk blended), skip frying the curry paste in coconut cream and add all the coconut milk at once in step 4.
• For a milder curry, reduce the amount of green curry paste to 2 teaspoons.
• Swap chicken for tofu or prawns to vary the protein.
• Add extra vegetables such as bell peppers or baby corn for more color and crunch.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. The potatoes may soften further on reheating, so add fresh basil leaves just before serving again for brightness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor to the curry. Cut them into bite-sized pieces and cook as directed.

What can I substitute for kaffir lime leaves?

If fresh kaffir lime leaves are unavailable, use finely shredded lime zest instead. It provides a similar citrus aroma that brightens the curry.

Thai Green Chicken Curry Recipe

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★★★★★

4.6 from 141 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Thai Green Chicken Curry is a vibrant, flavorful dish combining tender chicken, fresh green beans, and new potatoes in a creamy, aromatic coconut milk-based sauce with fragrant Thai green curry paste, kaffir lime leaves, and basil. It’s perfect served hot with steamed rice for a comforting yet exotic meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 225g new potatoes, cut into chunks
• 100g green beans, trimmed and halved
• 2 fresh kaffir lime leaves, finely shredded (or 3 wide strips lime zest, plus extra to garnish)
• Good handful of basil leaves
• Extra lime zest for garnish

Main Ingredients

• 450g boneless skinless chicken breasts or thighs, cut into bite-size pieces
• 400ml can coconut milk

Flavorings and Seasonings

• 1 tbsp vegetable or sunflower oil
• 1 garlic clove, chopped
• 1 rounded tbsp or 4 tsp Thai green curry paste
• 2 tsp Thai fish sauce
• 1 tsp caster sugar

To Serve

• Boiled rice

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Instructions

1. Prepare the vegetables: Put the new potatoes in a pan of boiling water and cook for 5 minutes. Then add the green beans and cook for an additional 3 minutes until both are just tender but not soft. Drain and set aside.
2. Heat the oil and garlic: In a wok or large frying pan, heat the vegetable or sunflower oil until very hot. Add the chopped garlic and fry for just a few seconds until golden, being careful not to let it get too dark to avoid bitterness.
3. Cook the curry paste: Add the Thai green curry paste to the hot oil and garlic, stirring well for a few seconds to cook the spices and release their flavors.
4. Add coconut milk: Pour in the coconut milk and bring the mixture to a gentle bubble, stirring to combine fully with the curry paste.
5. Season and add chicken: Stir in the Thai fish sauce and caster sugar. Add the bite-sized chicken pieces, reduce the heat to a simmer, cover, and cook for approximately 8 minutes or until the chicken is fully cooked through.
6. Add potatoes and beans: Tip the cooked potatoes and green beans into the curry and warm them through in the hot coconut milk sauce.
7. Finish with aromatics: Stir in the shredded kaffir lime leaves or lime zest to infuse a fresh citrus aroma. Add the basil leaves last and briefly warm them through to preserve their bright flavor and color.
8. Serve: Scatter the curry with extra lime zest as garnish and serve immediately alongside boiled rice for a delicious Thai meal experience.

Notes

• If using homogenised canned coconut milk (where cream and milk are already blended), you can skip the step of frying the curry paste in oil as the paste already contains some oil.
• Be careful not to overcook the garlic; it should be golden but not dark to maintain a pleasant flavor.
• Adjust the amount of curry paste according to your spice preference.
• Kaffir lime leaves add an authentic citrus note, but lime zest is a good substitute if unavailable.
• Chicken thighs can be used instead of breasts for a juicier texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai green chicken curry, Thai curry recipe, coconut milk curry, easy Thai chicken dinner, green curry with chicken