This Receipe is made from scratch no need to buy any pre-packaged curry pastes which makes this recipe healthier and fresher.

  • PREP: 10 MINS
  • COOK: 30 MINS

Ingredients Of Thai Green Chicken Curry

  • 225g potatoes, cut into chunks
  • 100g green beans, trimmed and halved
  • 1 tbsp vegetable 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 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

Also Read: Thai Vegetarian Pineapple Fried Rice

Method Of Thai Green Chicken Curry

  1. Put 225g of new potatoes, cut into pieces, in a pan of boiling water and cook for 5 minutes.
  2. Add 100 g of green beans trimmed and cut in half and cook for another 3 minutes, after which time the two should be tender but not too soft.
  3. Drain and set aside. In a large skillet, heat 1 tablespoon vegetable or sunflower oil until very hot, then place 1 clove of chopped garlic and cook until golden, this does not should take only a few seconds.
  4. Do not let it get very dark or it will spoil the taste.
  5. Pour in 1 tablespoon Thai green curry and stir for a few seconds to start cooking the spices and release all the flavors.
  6. Then pour a 400 ml can of coconut milk and let it bubble.