Thai Green Chicken Curry

Creamy coloured soup with chicken pieces, green beans and herbs in a white double handled pan and a part view of white rice in a bowl on side.
Easy, fast and delicious. This flavoursome Thai green chicken curry will be on your dinner table at regular basis! Try using different vegetables to create your own favourite.

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Servings 4


  • Slice chicken breast into thin strips, then brown quickly in a non stick fry-pan or wok. Remove chicken, cover and set aside.
  • Meanwhile top and tail green beans and chop into 2 cm lengths.
  • Return wok to heat and add Thai Green Curry Paste, stir-fry paste until bubbling and fragrant.
  • Add the entire can of coconut milk, bring to the boil. Add green beans, cover and cook for 2 minutes.
  • While this is cooking finely chop coriander stalks and leaves.
  • Return chicken to wok and cook for 1 more minute, then stir through coriander.
  • Serve immediately


Serving suggestion
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