Green Chicken Curry

Green Chicken Curry

A tasty Thai recipe for chicken curry: try this green chicken curry made with green beans and add some taste with coriander leaves and lime wedges

14 September, 2012
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serves for


total time

0 HR 55 MIN


Green beans
100 g, topped and tailed
15 ml
4,5 g
600 g, breast, skinless and boneless, cut into chunks
kaffir lime
3 leaves, torn into pieces
Coconut milk
400 ml
Thai fish sauce
2 tsp
Thai green curry paste
2 tbsp
1/2, juice
handful, roughly chopped
to taste
lime wedges
Coriander leaves


Cook the green beans in a pan of boiling salted water for 3 minutes. Drain and set aside.

Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for 1 minute, stirring. Reduce the heat slightly and stir in the chicken pieces and lime leaves, until coated in the paste.

Add the coconut milk and fish sauce and bring to a simmer. Cook gently for 25-30 minutes until thickened slightly. Stir in the green beans, coriander and lime juice.

Garnish with lime wedges and coriander and serve with boiled rice.

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