My ultimate Thai green curry

My ultimate Thai green curry

From Pasta to Pancakes
Claire Peters

I have requests for this when my mates are hungover or, weirdly, when they have a cold. Fragrant Thai food with a little spice really clears blocked noses, and is just so comforting. This is also perfect food to do when you have lots of people round as, like chilli, you can place it on the table with some rice and just let everyone tuck in.


Quantity Ingredient
4 tablespoons vegetable oil
4 garlic cloves, peeled and chopped finely
1 x 2 cm piece ginger, peeled and chopped finely
4 spring onions, sliced
3 lemongrass stalks, peeled and chopped finely
2 green chillies, deseeded and chopped finely
6 limes, zested and juiced
4 tablespoons thai green curry paste
1kg chicken breasts or pieces, sliced
1.2 litres coconut milk
1 chicken stock cube
200ml water, boiling
600g fresh green beans, topped and tailed
2 handfuls coriander, torn


  1. Heat the oil in a frying pan over a medium heat. Add the garlic, ginger, spring onions, lemongrass and chillies. Stir-fry for 3–4 minutes until they are soft.
  2. Up the heat and add the lime zest and juice.
  3. Stir in the curry paste.
  4. Stir-fry for 3 minutes then add the chicken.
  5. Stir the chicken round well, then add the coconut milk immediately.
  6. Mix the stock cube into the boiling water. Pour into the pan.
  7. Simmer for 5 minutes until the chicken is cooked.
  8. Then add in the green beans and cook for a further 5 minutes. Check the chicken is cooked by cutting open a slice to make sure there is no sign of pink flesh.
  9. Scatter with coriander and serve.

Optional extras:

  • Green peppers would work very well instead of the green beans, and if you want it not to be so green you could use red chillies instead of green.

Serving suggestions:

  • This is great if you’re feeding a crowd. Serve it with some boiled rice, or even just some poppadoms. If you’re eating this in a smaller group, noodles would be amazing.


  • Put any leftovers in an airtight container and keep for up to 2 days in the fridge or for up to 3 months in the freezer. To reheat, defrost thoroughly and reheat gently in a saucepan until piping hot.
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