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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add coconut milk: Pour in the coconut milk and bring the mixture to a gentle bubble, stirring to combine fully with the curry paste.
- 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.
- Add potatoes and beans: Tip the cooked potatoes and green beans into the curry and warm them through in the hot coconut milk sauce.
- 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.
- 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
