Thai Green Chicken Curry Recipe
Introduction
This Thai green chicken curry is a vibrant and flavorful dish that brings the taste of Thailand right to your kitchen. Combining tender chicken, fresh vegetables, and aromatic spices, it’s a comforting meal perfect for any day of the week.
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 too 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, about a few seconds. Avoid letting it get too dark to keep the flavor fresh.
- Step 3: Spoon in the green curry paste and stir for a few seconds to release the spices’ aromas. Then pour in the coconut milk and bring to a gentle bubble.
- Step 4: Stir in the fish sauce and caster sugar, then add the chicken pieces. Lower the heat to a simmer and cook covered for about 8 minutes, until the chicken is cooked through.
- Step 5: Add the cooked potatoes and green beans to the curry and warm through. Stir in the shredded kaffir lime leaves or lime zest for a fresh citrus flavor.
- Step 6: Add the basil leaves last, letting them briefly wilt to keep their brightness. Garnish with extra lime and serve immediately with boiled rice.
Tips & Variations
- If using homogenised coconut milk (where cream and milk are already blended), skip any step that separates cream and milk and add the entire can in step 3. The curry paste contains enough oil, so no extra oil is needed.
- For a vegetarian version, substitute chicken with firm tofu or mixed vegetables like bell peppers and baby corn.
- Adjust the amount of green curry paste according to your preferred spice level.
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, stirring occasionally to ensure even heating. Avoid boiling again to keep the chicken tender.
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 tend to stay juicier and more flavorful when cooked in curry.
What can I use if I don’t have kaffir lime leaves?
You can substitute kaffir lime leaves with lime zest or a splash of lime juice for a similar citrusy aroma in the dish.
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Thai Green Chicken Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and aromatic Thai green chicken curry featuring tender chicken pieces simmered in rich coconut milk infused with green curry paste, fresh kaffir lime leaves, and fragrant basil, complemented by new potatoes and green beans. This dish offers a perfect balance of creamy, spicy, and citrus flavors, ideal for a comforting and flavorful meal served with steamed 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
Meat
- 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
Spices and Condiments
- 1 rounded tbsp or 4 tsp Thai green curry paste
- 2 tsp Thai fish sauce
- 1 tsp caster sugar
Dairy and Oils
- 400ml can coconut milk
- 1 tbsp vegetable or sunflower oil
Other
- 1 garlic clove, chopped
- Boiled rice, to serve
Instructions
- Cook the vegetables: Place the new potatoes in a pan of boiling water and cook for 5 minutes. Add the green beans to the boiling water and cook together for an additional 3 minutes until both vegetables are just tender but still firm. Drain and set aside.
- Start the curry base: Heat the vegetable oil in a wok or large frying pan over high heat until very hot. Add the chopped garlic and cook for a few seconds until golden, ensuring it does not darken to prevent bitterness.
- Cook the curry paste: Add the Thai green curry paste to the pan and stir it around with the garlic for a few seconds to release the spices’ aroma and flavors.
- Add coconut milk and seasonings: Pour the coconut milk into the pan and bring it to a gentle bubble while stirring. Then mix in the fish sauce and caster sugar for balanced savory and sweet notes.
- Simmer the chicken: Add the bite-size chicken pieces into the curry sauce. Reduce heat to a simmer, cover the pan, and cook for about 8 minutes or until the chicken is fully cooked through.
- Combine vegetables and flavorings: Stir the cooked potatoes and green beans into the curry to warm through. Add the shredded kaffir lime leaves or lime zest for a fresh citrus flavor, and quickly stir in the basil leaves just before serving to maintain their brightness.
- Serve: Garnish the curry with extra lime zest and serve immediately alongside freshly boiled rice.
Notes
- If using homogenized coconut milk where cream and milk are blended, skip the step of frying the coconut cream separately and add all the coconut milk directly in step 4.
- Be careful not to overcook garlic to avoid bitterness.
- Use fresh kaffir lime leaves if possible for the authentic flavor; lime zest is a good substitute if not available.
- Ensure chicken pieces are bite-sized to cook evenly and quickly.
- Adjust the quantity of curry paste depending on desired spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai green chicken curry, coconut milk curry, spicy chicken curry, Thai cuisine, one-pot curry, green curry paste chicken
