Quick & Easy Thai Green Chicken Curry

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

Portrait image of Thai Green Chicken Curry featuring green 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.

Whilst we are on the topic of soup you must check out this Vegetarian Thai Curry Soup that also uses Thai Green Curry Paste!

Portrait image of a homemade Thai green curry paste with ingredients for the paste in the background
Homemade Thai Green Curry Paste

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 Green Chicken Curry featuring green beans and bamboo shoots served in two white bowls

Cooking Hints and Tips.

I have a single piece of advice that flows through all of my quick-cook recipes.

Prepare in advance!

Failure to do so always results in a disappointing dish.

You have no time for measuring ingredients or heaven forbid chopping them.

Get some small prep bowls, chop everything, then place them in the order they go into the wok.

It is then a simple case of watching the clock, adding the ingredients and stirring a little!

Thai Green Chicken Curry Recipe

Thai Green Chicken Curry Recipe

Yield: 2 Servings
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 Chicken Thighs
  • 50 g Thai Green Curry Paste
  • 100 g Green Beans
  • 300 ml Coconut Milk
  • 100 g 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 3 tablespoons of the green Thai 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:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 853 Total Fat: 66g Saturated Fat: 36g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 256mg Sodium: 1905mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 53g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

6 thoughts on this Recipe:

  1. 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.

  2. 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.


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