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Thai green chicken curry

• Lulu Grimes

Published: November 13, 2024 at 2:30 PM

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Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.4 out of 5.433 ratingsRate

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Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Dairy-free

Egg-free

Gluten-free

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Lulu's tips for making the perfect Thai green curry:

• If you like your curry with a bit more heat, feel free to add a few extra chillies or an extra spoonful of Thai green curry paste. It’s easy to adjust the spice level to suit your taste.
• For a vegetarian version, I sometimes swap the chicken for tofu and use a vegetarian fish sauce alternative. You could also add extra vegetables such as baby corn, mangetout or peppers for more variety.
• I find that making the curry a day ahead allows the flavours to develop even further. Simply cool, cover, and chill overnight, then gently reheat before serving.
• I normally finish the curry with a scattering of basil leaves or coriander. A squeeze of fresh lime juice also helps to lift the rich coconut sauce.

Ingredients

Nutrition

Units:

MetricUS

• 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

  (you can't fit the tablespoon into some of the jars)

• 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 lime leaves

  finely shredded, or 3 wide strips lime zest, plus extra to garnish

• good handful of basil leaves

• boiled rice

  to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

• kcal275

• fat19g

• saturates11g

• carbs9g

• sugars3g

  low

• fibre2g

• protein17g

• salt0.6g

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Method

• step 1

  Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.

  

• step 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. Drain and put to one side.

  

• step 3

  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.

  

• step 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.

  

• step 5

  Next, pour in a 400ml can of coconut milk and let it come to a bubble.

  

• step 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.

  

• step 7

  Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).

  

• step 8

  Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.

  

• step 9

  Scatter with lime to garnish and serve immediately with boiled rice.

  

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

Recipe from Good Food magazine, May 2002

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A star rating of 4.4 out of 5.433 ratings

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