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Green Chicken Curry

Name: Green Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Green Chicken Curry
Ingredients: 500g chicken breast; 2 tablespoons vegetable oil; 3 tablespoons green curry paste; 400ml coconut milk; 200ml chicken stock; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 100g green beans; 100g bamboo shoots; 10g fresh basil leaves

Green Chicken Curry is a classic dish that offers a perfect balance of creamy coconut and aromatic spice. This recipe uses simple ingredients to create a fresh and fragrant meal that the whole family can enjoy. It is a great option for a quick dinner when you want something satisfying but easy to prepare. You can find all the necessary items in a standard supermarket.

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Good reasons to make green chicken curry

This Green Chicken Curry method focuses on building a rich sauce with minimal effort. By frying the paste first, you release the deep flavours of the herbs before adding the liquid. The combination of coconut milk and chicken stock ensures the sauce is not too heavy but still very creamy. It is a versatile meal that allows you to use different vegetables depending on what you have available in your kitchen.

How to prepare green chicken curry

Step 1

Sauté paste: Heat the oil in a large frying pan over medium heat. Add the curry paste and cook it for about two minutes while stirring until it becomes very fragrant.

Step 2

Cook chicken: Slice the chicken into bite sized pieces and add them to the pan. Stir the chicken so it is fully coated in the paste and cook for five minutes until the meat is sealed.

Step 3

Simmer sauce: Pour the coconut milk and chicken stock into the pan then stir in the fish sauce and sugar. Bring the mixture to a gentle boil and then let it simmer for ten minutes to thicken.

Step 4

Add vegetables: Trim the green beans and add them to the pan along with the bamboo shoots. Cook for another five minutes until the vegetables are tender then stir in the basil and serve over rice.

Tips to make green chicken curry even better

To make the best Green Chicken Curry, try not to overcook the chicken as it can become dry in the sauce. If you prefer a thinner consistency, you can add an extra splash of water or stock towards the end of the cooking time. For those who enjoy more heat, adding a few sliced fresh chillies will increase the spice level significantly. You can substitute the green beans with snap peas or broccoli if you want a different texture.

The flavour of the curry often improves if it sits for a short while before serving. Always ensure the curry paste is fried well at the start to prevent a raw taste in the final dish. Garnish with a squeeze of lime juice just before eating to add a fresh citrus note to the creamy sauce.

Find more ideas here: dauphinoise potatoes with leeks, steamed salmon or noodles with minced pork.

Ingredients

servings

Adjust quantity

500 g chicken breast
2 tablespoons vegetable oil
3 tablespoons green curry paste
400 ml coconut milk
200 ml chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
100 g green beans
100 g bamboo shoots
10 g fresh basil leaves

Cooking time

Kitchen tools

Large frying pan or wok
Cutting board
Sharp knife
Wooden spoon

Nutrition information

NUTRITIONper serving

Energy:1849 kJ / 442 kcal
Fat:31 g
- of which saturates:22 g
Carbohydrates:11 g
- of which sugars:7 g
Protein:30 g
Fibre:3 g
Salt:1.2 g

You can easily reduce the heat in Green Chicken Curry by using less curry paste than the recipe suggests. Adding more coconut milk or a teaspoon of extra sugar will also help to mellow out the spice for a milder flavour.

How should I store leftover Green Chicken Curry?

Allow the Green Chicken Curry to cool completely before placing it in an airtight container. It will keep well in the fridge for up to two days and is best reheated slowly in a pan on the stove.

What vegetables go well with Green Chicken Curry?

Traditional choices for Green Chicken Curry include green beans and bamboo shoots but you can also use peppers or aubergine. Any green vegetable that holds its shape during simmering will work well in this sauce.