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Thai Green Chicken Curry Quick and Easy

This delicious Thai Green Chicken Curry recipe is gloriously simple and takes less than 25 minutes to cook!

Portrait image of Thai Chicken Curry featuring beans and bamboo shoots served in two white bowls

The Classic Thai Curry.

This simple curry recipe must be one of the most well known Thai dishes. The recipes take on many forms but in the main it is sweet, sour, hot and salty which is all tempered with coconut milk.

Most of my chicken curry recipes are Indian, very much brown comfort food at its best.

Thai Curries are different! Both my Thai Duck Curry and Thai Salmon curry feature the classic, hot, sweet, sour and salty flavour combinations that South East Asian food is famed for.

This classic Thai chicken curry follows those ideas and like many Thai Curries, it is much more “soupy” than their Indian brethren. I also have a delicious Thai green pork curry too!

If you want to try another Far East Asian curry then this Vietnamese chicken curry comes highly recommended!

Should You Use Homemade or Fresh Curry Paste?

As with many things in life, there is no right answer to this question!

It really does depend on what you want to achieve, yes a freshly made Curry Paste is glorious.

I do of course have a Green Curry Paste Recipe, just as I do a Thai Red Curry and Massaman Curry pastes.

However, they all involve some serious shopping and depending on where you are in the world that shopping can be challenging.

If you are not a regular cook of this type of food store-bought pastes are often a convenient and sensible option.

Maesri and Lobo are my two favourite brands for Thai Curry Pastes, but go crazy, try them all and find something you like then stick with it.

Portrait overhead image of Thai Curry featuring green beans and bamboo shoots served in two white bowls

Additions and Serving Suggestions.

I find this dish to be perfectly satisfying as a light meal just as it is, however, if you want to make it go further there are a few things that you can do.

The first is to add a side, this coconut rice would be perfect.

The other option and my preferred option would be to increase the number of vegetables.

Green pepper or baby sweetcorn are great additions as are fistfuls of spring onion.

You can even throw in some veggies from that bag of frozen vegetables that you have at the back of your freezer!

Square overhead image of Thai Green Chicken Curry featuring green beans and bamboo shoots served in a white bowl
Yield: 2 Servings

Thai Green Chicken Curry Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This delicious Thai Chicken Curry is a stark contrast to the typical view of a curry as being brown and rich. This is light, vibrant and full of lots of fantastic zingy flavours and a real kick of spice.


  • 400 g (14 oz) Chicken Thighs
  • 50 g (3 Tbsp) Thai Green Curry Paste
  • 100 g (3/4-1 Cup) Green Beans
  • 300 ml (1 1/4 Cups) Coconut Milk
  • 100 g (2/3 Cup) Bamboo Shoots
  • 1 Tbsp Oil
  • 2 Tsp Brown Sugar
  • 1 Tbsp Fish Sauce
  • 1/2 Lime Juice Only
  • 10 Dried Kaffir Lime Leaves


  1. Cut the chicken into bite-sized pieces.
  2. Top and tail the beans.
  3. Heat a wok over a high heat and add the oil.
  4. Add the curry paste.
  5. Stir fry for 2-3 minutes.
  6. Add the chicken and stir fry for a further 3-4 minutes.
  7. Pour over the coconut milk and add the lime leaves then cook for 10 minutes.
  8. Add in the green beans and bamboo shoots and cook for 2 minutes.
  9. Season with the fish sauce, lime juice and brown sugar to taste.
  10. Remove the dried lime leaves before serving and sprinkle with coriander leaves.


If you are using fresh kaffir lime leaves reduce the amount by half and tear them up before adding. There is no need to fish out the fresh leaves.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 853Total Fat: 66gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 256mgSodium: 1905mgCarbohydrates: 21gFiber: 3gSugar: 7gProtein: 53g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Susan R

Monday 5th of August 2019

You can try using Lime rind (no white bitter pitch on of course) instead of kaffir lime leaves. I do that in my Thai curries with lemon rind if I have no lemongrass handy.

Brian Jones

Tuesday 6th of August 2019

That's interesting, I'll give that a try next time.

Pinelopi Kyriazi

Monday 29th of July 2019

I am totally in love with Thai cuisine! I will try this out! :)

Brian Jones

Friday 2nd of August 2019

Me too, enjoy!

Michelle Miller

Monday 29th of July 2019

Yes! I am always curious to see how different people make different curries. Like this one very much. Will definitely give it a try. One of my favorite things to have when it comes to Asian food.

Brian Jones

Friday 2nd of August 2019

The word "Curry" is such a broad description, very much like stew ;)

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