Thai Green Curry

Thai Green Curry is a fragrant and creamy dish made with coconut milk, green curry paste, and fresh herbs. It’s rich yet refreshing, offering a perfect balance of spice, sweetness, and savoury flavours. Served with rice or noodles, it's a comforting meal that feels both exotic and homely.

Prep Time 15

Cook Time 25

Total Time 40

Servings Portions

Ingredients

2 tbsp green curry paste
400 ml coconut milk
300 g chicken breast or thighs sliced thinly
100 g green beans trimmed or mange tout
1 medium red bell pepper sliced
1 tbsp fish sauce or soy sauce for vegetarian
1 tsp brown sugar
1 tbsp vegetable oil
5 leaves kaffir lime
1/4 bunch Thai basil leaves
1 large lime wedges

Instructions

Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and stir for 1–2 minutes until fragrant.
1 tbsp vegetable oil, 2 tbsp green curry paste
Pour in half the coconut milk and stir until the paste blends smoothly with it.
400 ml coconut milk
Add the chicken and cook for 3–4 minutes until it begins to turn opaque.
300 g chicken breast
Add the remaining coconut milk, fish sauce, sugar, green beans and red pepper. Stir well, then simmer for about 15 minutes until the chicken is fully cooked and the vegetables are tender.
100 g green beans, 1 tbsp fish sauce, 1 tsp brown sugar, 1 medium red bell pepper
Add the kaffir lime leaves and fresh basil just before serving.
5 leaves kaffir lime, 1/4 bunch Thai basil leaves
Serve the Thai Green Curry hot with steamed jasmine rice, sticky rice or rice noodles and garnish with lime wedges.
1 large lime

Nutrition