Easy Thai Green Curry Recipe

This tantalising Thai green curry is a quick, flavour-packed dish that’s perfect for busy evenings or relaxed weekend cooking. Whether you keep it simple with a ready-made paste or make your own from scratch, it’s a recipe that delivers every time.

Ingredients

• 1 tbsp vegetable oil

• 1–2 tbsp Thai green curry paste

• 6 chicken breasts or thighs, sliced

• 400ml coconut milk

• 2 lime leaves (optional)

• 2 tbsp Thai fish sauce

• 1 tbsp sugar

• Handful of green beans, trimmed

• 1–2 lemongrass stalks

• Salt and freshly ground black pepper

Method

1. Heat the oil in a wok or large pan. Add the curry paste and stir-fry for 2 minutes.

2. Lightly crush the lemongrass and add to the pan.

3. Add the chicken, stirring to coat in the paste. Cook until browned.

4. Pour in the coconut milk, lime leaves, fish sauce and sugar. Stir well.

5. Bring to a gentle simmer (avoid boiling) and cook for around 10 minutes until the sauce thickens.

6. Add the green beans and cook for a further 2–3 minutes until tender.

7. Remove the lemongrass before serving.

Serve with rice and fresh coriander for a simple, satisfying meal.

Top Tips

• Adjust the curry paste to suit your preferred spice level

• Use coconut oil for an even richer flavour

• Swap chicken for prawns or vegetables for variety

Make Your Own Curry Paste

For a more authentic flavour, try making your own paste using green chillies, garlic, lemongrass, lime peel, coriander root and spices, blended together with a pestle and mortar.