It's a Thai restaurant favourite and now you can make your own with this super-easy Green Chicken Curry. So simple, flavourful and satisfying!
4 Servings
Prep Time
Cook Time
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  • 2 tbsps peanut oil
  • 750 g chicken thigh fillets, trim fat, cut into cubes
  • ¼ cup green curry paste
  • 400 ml pack coconut cream
  • 2 kaffir lime leaves, slice finely
  • 150 g green beans, trim, halve
  • 1 zucchini, halve lengthways, slice
  • ¼ cup coriander leaves
  • 2 tbsps lime juice
  • 1 tbsp fish sauce
  • 1 tbsp grated palm sugar (or use brown sugar)
  • ¼ cup Thai basil leaves, plus extra to serve
  • Hot cooked rice, to serve

Heat oil in a large wok or frying pan over high fire. When hot, stir-fry chicken in two batches for 3 to 4 mins on each side until well-browned. Remove and set aside.


Using the same wok, stir-fry curry paste for 1 min. Add coconut milk and lime leaves. Lower to a gentle fire and cook for 5 mins.


Return chicken to wok with vegetables and coriander. Cook gently for 5 mins until vegetables are tender.


Season with juice, fish sauce and sugar. Stir basil through and serve with rice and extra basil.

Photo: Bauer/Rob Shaw

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