Thai Green Chicken Curry Recipe
Introduction
Thai green chicken curry is a vibrant, aromatic dish bursting with fresh flavors and creamy coconut milk. This recipe combines tender chicken, crisp vegetables, and fragrant spices for a satisfying meal that’s surprisingly easy to prepare at home.
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
- Step 1: Put the potatoes in a pan of boiling water and cook for 5 minutes. Add the green beans and cook for a further 3 minutes, until both are just tender but not soft. Drain and set aside.
- Step 2: Heat the oil in a wok or large frying pan until very hot. Add the chopped garlic and cook until golden, taking care not to let it burn.
- Step 3: Spoon in the Thai green curry paste and stir-fry for a few seconds to release the spices’ flavor.
- Step 4: Pour in the coconut milk and bring to a gentle bubble.
- Step 5: Stir in the fish sauce and caster sugar, then add the chicken pieces. Reduce heat to simmer, cover, and cook for about 8 minutes until the chicken is cooked through.
- Step 6: Add the cooked potatoes and green beans to the curry and warm through.
- Step 7: Stir in the shredded kaffir lime leaves or lime zest. Add the basil leaves last, letting them sit briefly in the heat to keep their brightness.
- Step 8: Garnish with extra lime and serve immediately with boiled rice.
Tips & Variations
- If using homogenised coconut milk (already blended cream and milk), omit the initial frying of coconut cream. Instead, add all the coconut milk at step 4 for a smooth texture.
- For extra heat, add sliced fresh chili along with the garlic.
- Substitute chicken thighs for breasts if you prefer juicier meat.
- Add other vegetables like bell peppers or aubergine for variety.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave to avoid overcooking the chicken. The curry may thicken after refrigeration; stir in a little water or coconut milk when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought Thai green curry paste?
Yes, store-bought curry paste works well and saves time. Choose a quality brand for the best flavor and adjust the amount based on your spice preference.
Is kaffir lime leaf essential for this recipe?
Kaffir lime leaves add a distinctive citrus aroma but if unavailable, lime zest is a good substitute to provide a similar bright, fresh note.
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Thai Green Chicken Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and fragrant Thai green chicken curry featuring tender chicken pieces simmered in creamy coconut milk with aromatic green curry paste, fresh lime leaves, and basil. This dish is balanced with tender new potatoes and green beans, making for a wholesome and flavorful meal served with boiled rice.
Ingredients
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
Main Ingredients
- 450g boneless skinless chicken breasts or thighs, cut into bite-size pieces
Cooking Essentials
- 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
- Boiled rice, to serve
Instructions
- Prepare the vegetables: Place the new potatoes in a pan of boiling water and cook for 5 minutes. Add the green beans and continue cooking for 3 more minutes until both are just tender but not too soft. Drain and set aside.
- Sauté the aromatics: Heat the vegetable oil in a wok or large frying pan until very hot. Add the chopped garlic and cook briefly until golden, being careful not to let it darken as this can affect the flavor.
- Cook the curry paste: Add the Thai green curry paste to the pan and stir for a few seconds to release the flavors and spices.
- Add coconut milk and seasonings: Pour in the coconut milk and bring it to a gentle bubble. Stir in the Thai fish sauce and caster sugar to balance the flavors.
- Simmer the chicken: Add the chicken pieces to the curry. Lower the heat to a simmer, cover, and cook for about 8 minutes until the chicken is thoroughly cooked.
- Combine and heat through: Add the cooked potatoes and green beans to the curry, allowing them to warm through in the coconut sauce.
- Finish with fresh herbs and lime: Stir in the shredded kaffir lime leaves or lime zest for a zesty, citrus note. Add the basil leaves last and leave them briefly in the heat to preserve their vibrant flavor.
- Serve: Garnish with extra lime zest and serve immediately alongside boiled rice for a classic Thai meal.
Notes
- Some canned coconut milks are already homogenized, meaning the cream and milk are blended. If so, skip adding coconut cream separately and add all the milk at once in step 4.
- Don’t overcook the garlic, as burnt garlic can make the curry taste bitter.
- Adjust the amount of curry paste according to your preferred spice level.
- Kaffir lime leaves add authentic flavor but can be substituted with lime zest if unavailable.
- Using chicken thighs will yield a juicier texture while breasts will make the dish leaner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai green chicken curry, coconut milk curry, Thai curry recipe, chicken curry, easy Thai dinner, green curry paste, kaffir lime, basil, coconut milk chicken
