Servings: 4 · Prep Time: 15 mins · Cooking Time: 30 mins
Total Time: 45 mins


If you have already made our Thai Green Curry Paste, then putting this gorgeous fragrant and creamy Thai green chicken curry together is both quick and easy.


  • Chicken Breasts (450g)
  • Green Curry Paste (1, 2 or tbsp)
  • Green Beans (100g)
  • Mangetout (100g)
  • Bell Pepper (1 or 2)
  • Coconut Milk (1 can (400ml))
  • Garlic (2 cloves diced)
  • Fish sauce (2tsp)
  • Lime (1 (just the rind))
  • Stevia (1/2 tsp)
  • Basil Leaves (Handful (to garnish))
  • Kaffir Leaves
  • Corriander (Handful)
  • MSG (1/2 tsp (optional))
  • Black Pepper (To taste)


Dice your chicken and then boil for around 10 minutes.

While the chicken is boiling, warm up your coconut milk in a saucepan and add the garlic, fish sauce, curry paste and stevia. Keep testing the favour and add salt, pepper or MSG to taste.

Then when the chicken is cooked, add it the pan with all the vegetables and cook on high for just 5 to 10 minutes. Add some of the coriander and basil at the very end of cooking (always with fresh herbs don't overcook them) and leave some behind to garnish the dish.


Please note we also have the Thai green curry paste featured under sauces.

4 green Chili's (I chose those that say strength 2 out of 6 on packet)
4 shallots finely chopped
5 cloves of garlic
3 lemongrass stalks
3 teaspoons of grated lime rind (about 1 rind)
2 tbsp (approx.) of the root of coriander
6 kaffir leaves
Coriander seed 1 tbsp
1 teaspoon of cumin seeds
3 tablespoons of fish sauce
3 tbsp olive oil
2 tbsp ginger
1 tsp black pepper
2 tbsp dried shrimp paste

Grate the rind of the lime. Place all of the ingredients in a food processor and turn into a paste. Use straight away or store in a jar in the fridge for up to 2 weeks or in an ice tray in the freezer for up to six months..

* Green Chili's - I chose those that say strength 2 out of 6 on packet.
* If you don't like hot curry paste, then drop the green chilli completely.
* Don't use regular shrimp paste otherwise it makes the paste more green, but if its dried shrimp paste it doesn't seem to effect the colour. You can buy it from Amazon for just a couple of pounds and it has about a 2 year shelf life. It really makes a difference to the taste so try not to skip it.
* Use the root of coriander. When you cook with fresh coriander, never throw away the stems but build up a stash of them in your freezer to make this sauce. they are also great in green curries.