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Green Curry Chicken

Green Curry Chicken

Serves: 4 Prep: 10 mins Cook: 30 mins Total: 40 mins

A vibrant Thai-inspired green curry made with tender chicken, creamy coconut milk, and aromatic green curry paste. Comforting, spicy, and packed with fresh flavour.



 

Ingredients

Main Ingredients

  • 600g chicken thighs, boneless and skinless, sliced
  • 1 tbsp vegetable oil
  • 3 tbsp green curry paste
  • 400ml coconut milk
  • 150ml chicken stock
  • 1 red pepper, sliced
  • 100g green beans, trimmed
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Juice of 1/2 lime
  • Fresh basil or coriander, to garnish

Optional Extras

  • 1–2 kaffir lime leaves, torn
  • 1 tsp grated fresh ginger or galangal
  • Fresh red chilli slices for extra heat

Instructions

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  1. Step 1

    Cooking Instructions

Fry the Curry Paste

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  1. Step 2

    Heat the oil in a large pan or wok over medium heat.

  2. Step 3

    Add the green curry paste and cook for 1–2 minutes until fragrant and the oil begins to separate.

Build the Sauce

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  1. Step 4

    Pour in half of the coconut milk and stir well.

  2. Step 5

    Simmer gently for 2–3 minutes to intensify the flavour.

Cook the Chicken

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  1. Step 6

    Add the chicken slices and stir to coat in the sauce.

  2. Step 7

    Cook for 4–5 minutes until lightly sealed.

Simmer the Curry

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  1. Step 8

    Add the remaining coconut milk, chicken stock, red pepper, green beans, and kaffir lime leaves if using.

  2. Step 9

    Simmer for 15–20 minutes until the chicken is cooked through and the sauce thickens slightly.

Season & Finish

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  1. Step 10

    Stir in the fish sauce, brown sugar, and lime juice.

  2. Step 11

    Taste and adjust sweet, salty, or spicy levels as needed.

  3. Step 12

    Garnish with fresh herbs and serve hot.

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