Thai green chicken curry

Thai recipe for 4 people, takes only 25 mins; recipe has lemongrass, lime juice, peppercorn, coriander seed, cumin seed, bird's-eye chilli, garlic clove, shallot, galangal, lime, coriander, coriander, shrimp paste, sunflower oil, coconut milk, green curry paste, chicken breast, chicken stock, fish sauce, palm sugar, kaffir lime leaf, green bean, aubergine, basil, coriander, red chilli, spring onion, lime and rice.

Thai green chicken curry

Thai green chicken curry

Recipe by Chef Soomro Course: Easy family curry


Prep time

10 mins


  • Garlic Clove: 1 garlic clove, chopped
  • Basil Leaf: good handful of basil leaves
  • Green Bean: 100g green beans, trimmed and halved
  • Sunflower Oil: 1 tbsp vegetable or sunflower oil
  • New Potato: 225g new potatoes, cut into chunks
  • Caster Sugar: 1 tsp caster sugar
  • Coconut Milk: 400ml can coconut milk
  • Thai Fish Sauce: 2 tsp Thai fish sauce
  • Rice: boiled rice, to serve
  • Thai Green Curry Paste: 1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
  • Kaffir Lime Leaf: 2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
  • Boneless Skinless Chicken: 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces


  1. Put 225g new potatoes, cut into chunks, in apanof 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.Drainand put to one side.
  3. In awokor large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 choppedgarlicclove 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.