Green Curry with Chicken

1804 dme green curry with chicken
Perfect for lunch or dinner!

With a sauce this good, you'll be asking for seconds!


  • 100g Green Curry Paste
  • 500g Chicken breast, thinly sliced
  • 300ml Coconut Cream
  • 2 tbsps fish sauce
  • 1 tbsp sugar
  • 3 tbsp oil
  • 2 cups green beans
  • 1 red chilli, sliced
  • 2 tbsps kaffir lime leaves, optional
  • 2 tbsps basil leaves, optional
  • Steamed Jasmine rice to serve
View Method Green Curry with Chicken


  1. Heat 1 tbsp oil in a non-stick wok or frypan over medium-high heat. Add chicken and stir fry for 1 minute. Remove chicken and set aside.
  2. Heat remaining oil in the same pan, stir-fry curry paste over low heat for 2 minutes. Add 150ml of coconut cream over medium heat.
  3. Add fish sauce, sugar and beans, stir & add remaining coconut cream & water. Bring to the boil, simmer until beans are cooked.
  4. Add chicken, chilli & kaffir lime leaves (if desired) and return to boil. Once the chicken is cooked, add basil if using before removing from heat. Serve with steamed rice.

Handy Tips

For a milder curry use red or yellow curry paste.

View Ingredients Green Curry with Chicken
View Method Green Curry with Chicken
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