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Thai Green Curry

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  • potatoes - 225g new
  • green beans - 100g
  • sunflower oil - 1 tbsp
  • garlic - 1 clove
  • Thai green curry paste - 4 tsp
  • coconut milk - 400ml
  • Thai fish sauce - 2 tsp
  • Sugar - 1 tsp
  • Chicken - 450g boneless
  • lime - 2 fresh kaffir leaves
  • basil - handfull
  • Rice - Boiled


  • Put the potatoes in a pan of boiling water and cook for 5 minutes.
  • Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft.
  • Drain and put to one side.
  • In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds.
  • Don’t let it go very dark or it will spoil the taste.
  • Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in the coconut milk and let it come to a bubble.
  • Stir in the fish sauce and sugar, then the pieces of chicken.
  • Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest).
  • The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with the lime garnish and serve immediately with boiled rice.

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