Easy Thai Green Chicken Curry

Easy Thai Green Chicken Curry

A tasty Thai curry that is a s simple to make as it is delicious to eat. This recipe freezes well so feel free to make up a double sized batch to put in the freezer - perfect for a quick, midweek dinner.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 6


  • Wok or large frying pan


General Ingredients

  • 225g New potatoes cut into chunks
  • 100g Green beans trimmed and halved
  • 1 tbsp Vegetable or sunflower oil
  • 1 tbsp Homemade Thai green curry paste (see below)
  • 400ml Coconut milk
  • 2 tsp Fish sauce
  • 1 tsp Caster sugar
  • 450g Boneless, skinless chicken breasts or thighs cut into bite size pieces
  • 2 Fresh kaffir lime leaves
  • 1 Large handful of basil leaves
  • boiled rice to serve

Homemade Thai Green Curry Paste

  • 40g Green chillies
  • 30g Fresh ginger
  • 12g Garlic
  • 60g Shallots
  • 1 stick Lemon grass
  • 5g Coriander stalks
  • 1 tsp Ground coriander
  • 1 tsp Cumin seeds
  • 1 tsp Black peppercorns
  • 1 tbsp Fish sauce or shrimp paste
  • 1 tsp Salt


General Method

  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • 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.
  • 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.
  • Spoon in 1 rounded tbsp homemade Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 4Stir 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.00ml can of coconut milk and let it come to a bubble.
  • 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).
  • Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.

Homemade Thai Green Curry Paste Method

  • Put all the ingredients in a grinding robot or food processor and process until you get a smooth paste, reserve for use.

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