Thai green chicken curry

A simple, straightforward and nourishing main, great for beginners!


  • 2 tblsp thai green curry paste
  • 300 ml coconut milk
  • 100 ml water
  • 4 spring onions (thinly sliced diagonally)
  • 1 large potato (peeled and diced)
  • 2 chicken breasts (diced)
  • 75 g green beans (quartered)
  • 1 lime, zest and juice
  • fish sauce (nam pla), to season
  • vegetable oil, for frying
  • coriander to garnish
  • jasmine rice (cup per person)


  1. Heat 1 tbsp oil in a large saucepan and fry the curry paste for a minute until fragrant. Add the spring onions and fry for 1 minute.
  2. Pour in the coconut milk and water and stir well. Simmer gently for 1 to 2 minutes.
  3. Add the potatoes and spring onions, cover and cook for about 10 minutes until it is almost tender.
  4. Add the chicken with a little water, if needed, and simmer for 5 minutes.
  5. Add the beans and simmer for 4 minutes until they are cooked. Stir in the lime juice and zest. Season with fish sauce.
  6. Sprinkle the coriander over and serve with steamed jasmine rice.


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