Green Chicken Curry
Green chicken curry comes together in one pan in about 40 minutes, starting with frying the paste until it smells fragrant. Chicken, coconut milk and a little stock make a creamy, gently spiced sauce, and green beans and bamboo shoots add bite. Fish sauce, sugar and a squeeze of lime balance the heat, so it works with supermarket paste and a pan of steamed rice.
- Total
- 39 min
- Prep
- 15 min
- Cook
- 24 min
- Serves
- 4
- Per serving
- 400kcal
Seasoning green chicken curry
Green curry is a Thai dish, and the paste is traditionally made from green chillies, lemongrass, galangal and makrut lime. Shop-bought pastes differ in heat and saltiness, so start with 2 tablespoons and add more at the end if you want it hotter. Fish sauce adds depth and salt, sugar softens the heat, and lime juice at the end brightens the whole pan.
Green chicken curry, step by step
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- Fry the paste Heat the oil in a large, deep frying pan over a medium heat. Add the curry paste and fry for , stirring, until it smells fragrant.
- Add the chicken Stir in the chicken so every piece is coated in the paste. Cook for , stirring, until the outside is white.
- Make the sauce Shake the tin, then pour in the coconut milk and stock. Add the fish sauce and sugar. Bring to a gentle simmer for , then simmer for , uncovered, until the sauce has thickened slightly and the chicken is cooked through with no pink inside (75°C at the centre).
- Add the vegetables Stir in the green beans and bamboo shoots and simmer for , until the beans are tender but still have some bite.
- Finish Take the pan off the heat and stir in the basil and the juice of half the lime. Taste and add a little more lime or sugar if you need to. Serve with rice and the lime wedges.
What to serve with it
Steamed jasmine rice is the usual choice, and a few extra lime wedges let everyone adjust their own. The nutrition figures cover the curry only, without rice. For a hotter and redder version, try red chicken curry, or for another quick chicken dish with Asian flavours, chicken with cashew nuts.
Common problems and fixes for Green Chicken Curry
- The curry tastes flat or too salty.
- Add a squeeze of lime for a flat flavour. If it is too salty, add a splash of coconut milk or water, then a little more lime and sugar to rebalance.
- The chicken is dry.
- Cut the pieces to an even size and do not simmer beyond 10 minutes after adding the coconut milk. Chicken thighs are more forgiving if you tend to overcook.
- The sauce is too thin or too thick.
- If thin, simmer uncovered for a few more minutes before adding the beans. If it is too thick, loosen it with a splash of hot water or stock.
Frequently asked questions about Green Chicken Curry
How do you make green chicken curry less spicy?
Use less paste and add it a little at a time, as brands vary a lot. A splash more coconut milk or an extra teaspoon of sugar also softens the heat.
Can you use chicken thighs instead of breast?
Yes. Use 700g boneless, skinless thighs cut into pieces and simmer them for 12–15 minutes. They stay juicier than breast and have more flavour.
What can I use instead of fish sauce?
Use 2 tsp light soy sauce for the same saltiness, though the flavour will be less deep. Taste before adding any extra salt.
How do you store leftover curry?
Cool it quickly and keep it in the fridge for up to 2 days. Reheat once, until steaming hot all the way through, and cool and chill any leftover rice just as quickly.
How did you like the recipe?
4.8 / 5 · 69 ratings
