Thai green chicken curry

Thai green chicken curry



  1. 2 small-medium potatoes, cut into chunks
  2. 100 grams green beans
  3. Oil
  4. 2 garlic cloves, chopped
  5. 1-2 green chillies, slit
  6. 2 tablespoons Thai green curry
  7. 400 ml coconut milk
  8. 2 teaspoons fish sauce
  9. 1 teaspoon sugar
  10. 400 grams chicken breast, cut into chunks
  11. 1 Zest of lime
  12. Handful Basil leaves


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    Boil potatoes for 5 minutes. Add green beans and cook for an additional 3 minutes. They should be tender but not too soft. Drain and set aside.

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    In a wok, heat some oil and add garlic and chillies. Do not let it brown. Add the curry paste and stir for a few seconds. Pour in coconut milk and let it come to a bubble.

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    Add fish sauce and balance with sugar. Then add chicken pieces. Turn down the heat to simmer and cook covered for about 8 minutes till the chicken is cooked.

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    Stir the potatoes and beans in and add lime zest. Finish off by adding the basil. Serve hot with rice.

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