Thai green curry Recipe

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Nutrition per portion

Calories 308 kCal 15%
Fat 15g 21%
  -  Saturates 10g 50%
  -  of which Sugars 4g 4%
Salt 1.4g 23%

Thai green curry is a quick, easy and economical recipe, that’s mild and creamy for an ideal midweek meal or a special supper. Using a ready-made curry paste saves a lot of time but will still give a really authentic and fragrant flavour. If you can’t find fish sauce (also called nam pla) then add a splash of light soy sauce. Instead of the chicken you could use chunks of lean pork fillet or for a seafood version use 450g white fish fillet, cut into chunks and 150g large peeled tiger prawns and simmer for only 10-15 mins.


  • 200g new potatoes, scrubbed and halved
  • 1tbsp vegetable oil
  • 1 onion, peeled and thinly sliced
  • 2tbsp Thai green curry paste
  • 500g skinless chicken thigh fillets, cut into chunks
  • 400ml can coconut milk
  • 2tbsp fish sauce
  • Juice of half a lime
  • 2tbsp fresh chopped coriander
  • Salt and freshly ground black pepper
  • Boiled rice, to serve
  • Chopped spring onion, radishes and fresh coriander, to garnish


  • To make this chicken curry, boil the potatoes in a pan of lightly salted water for 8-10 mins until just tender. Drain well and set aside.

  • Meanwhile, heat the oil in a large deep frying pan and fry the onion for 5 mins until softened but not brown. Stir in the curry paste and cook for 1-2 mins then add the chicken and cook for 3-4 mins, stirring, until no longer pink.

  • Pour in the coconut milk and simmer gently for 15-20 mins. Add the potatoes, fish sauce, lime juice and coriander and simmer for a further 5 mins. Season to taste with salt and freshly ground black pepper. Serve with boiled rice and garnished with chopped spring onion, radishes and coriander leaves.

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Top Tip

This tasty curry can be frozen for up to 1 month. Defrost thoroughly before re-heating gently in a large deep fryer for 10 - 15 mins or until piping hot.