Authentic Thai Green Chicken Curry with Coconut Milk

Name: Authentic Thai Green Chicken Curry with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 450 g boneless skinless chicken, cut into bite-size pieces; 225 g new potatoes, cut into chunks; 100 g green beans, trimmed and halved; 400 ml can coconut milk; 1 tbsp Thai green curry paste; 1 tbsp vegetable or sunflower oil; 2 tsp Thai fish sauce; 1 clove garlic, chopped; 1 tsp caster sugar; 2 lime leaves, finely shredded; 1 handful fresh basil leaves; 1 portion boiled rice to serve

A vibrant and aromatic Thai classic featuring tender chicken, creamy coconut milk, and fresh vegetables. This quick and easy version brings the bold flavors of Southeast Asia to your dinner table in under 40 minutes.

Servings6 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

boneless skinless chicken, cut into bite-size pieces
450 g
new potatoes, cut into chunks
225 g
green beans, trimmed and halved
100 g
can coconut milk
400 ml
Thai green curry paste
1 tbsp
vegetable or sunflower oil
1 tbsp
Thai fish sauce
2 tsp
garlic, chopped
1 clove
caster sugar
1 tsp
lime leaves, finely shredded
2
fresh basil leaves
1 handful
boiled rice to serve
1 portion

Step-by-Step Instructions

Place the potato chunks in a large pan of boiling water and cook for approximately 5 minutes.

Add the trimmed green beans to the pan and continue cooking for another 3 minutes until both vegetables are just tender but still firm. Drain well and set aside.

Heat the vegetable oil in a wok or large frying pan over high heat. Add the chopped garlic and sauté for a few seconds until golden; do not let it turn dark brown or it will become bitter.

Stir in the Thai green curry paste and fry for a few seconds to toast the spices and release their fragrance.

Pour in the coconut milk and bring the mixture to a gentle bubble.