Thai Green Curry

Thai Green Curry

Something to spice your evening up!
Thai food is becoming a very popular replacement for a chinese curry as its fragrant ingredients make it a light dish. Serve with boiled or jasmine rice.
ServesPrep / Cooking TimeDifficulty
4 50 minutes 1

You can use prawns for this recipe instead of the chicken if you want a change.


Refreshing is literally plunging the hot vegetables into ice cold water - this will keep the firmness and the colour of the veg and completely stops the cooking process.



250g small new potatoes, halved
125g green beans, trimmed and halved
25ml vegetable oil
2 cloves garlic, crushed and chopped
1/2tbsp thai green curry paste
1 can 400g coconut milk
2 tsps fish sauce
1 tsp sugar
500g chicken cut into chunks
1 green chilli, seeds removed, chopped
2 Kaffir leaves, shredded
1 carrot, peeled and sliced
1 courgette, slice
1tbsp cornflour mixed with a tbsp of cold water
A handful of fresh coriander leaves
Salt and pepper to taste


  • Steam the potatoes in a 3 tier steamer for around 8 minutes.
  • Add the carrots and beans into their own compartments and steam both together for a further 4 mins.
  • Refresh in cold water to stop the cooking process.
  • Heat up a large wok until very hot, add the oil and heat until smoking.
  • Add the garlic and cook for one minute, stirring constantly then add the paste and quickly cook for another minute.
  • Add the chicken pieces and stir to coat and cook for 2 minutes.
  • Add the coconut milk and bring to a simmer and continue to cook for around 8-10 mins.
  • Going back to the potatoes and beans, drain these from the water and add to the wok, followed by the chilli, fish sauce, Kaffir leaves and sugar.
  • Stir in the cornflour and then continue to cook for 8-0 mins or until the chicken is cooked through.
  • Season to taste with salt and pepper and just before serving, toss in the coriander leaves.
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