Try this Thai green chicken curry, then check out our Thai red curry, Thai yellow curry chicken noodles and vegan Thai green curry. Now discover 10 things we love about Thai cuisine.


  • 200ml coconut milk
  • 1 tsp Thai fish sauce
  • ½ tsp palm sugar
  • 200ml vegetable or chicken stock, (if you prefer a creamier sauce use 400ml coconut milk instead)
  • 2 skinless chicken breasts, diced
  • a handful fine green beans, trimmed
  • a handful (optional) pea aubergines
  • coriander leaves, to serve
  • rice, to serve
  • Thai basil leaves or lime wedges, to serve (optional)

curry paste

  • 4 lime leaves, finely chopped
  • large bunch coriander, finely chopped
  • peeled and finely chopped to make 1 tbsp ginger
  • 2 cloves garlic, finely chopped
  • 4 stems lemongrass, outer leaves trimmed and finely chopped
  • 3-4 green Thai chillies, seeded and finely chopped
  • 2 shallots, peeled and finely chopped
  • 1 tsp shrimp paste


  • STEP 1

    Add all the curry paste ingredients, one by one, to a mortar and pestle and pound them to a thick paste (or whizz in a food processor).

  • STEP 2

    Put the coconut milk in a saucepan that’s big enough to take all the ingredients and heat until it begins to simmer.

  • STEP 3

    Add the green curry paste and, stirring gently, continue to heat for five minutes or until the paste is cooked.

  • STEP 4

    Add the fish sauce, sugar and stock.

  • STEP 5

    Bring it all to a simmer, then add the chicken and, a couple of minutes later, the vegetables.

  • STEP 6

    Continue to heat until the chicken and vegetables are cooked. Scatter with coriander leaves and serve with rice, thai fresh basil and chunks of lime.

Want to know how to make chicken curry? Check out our best chicken curry recipes

Indian Chicken Curry Recipe With Garlic and Black Pepper

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