Green Chicken Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a stir-fry dish, as are indeed many curries, which makes it a great quick lunchtime meal. Supermarkets today sell very good curry pastes, and although purists may wish to make their own, bought ones work just as well!


  • 1 lb/450 g skinned, boneless chicken breasts, cut into pieces
  • vegetable oil, for frying


Heat some vegetable oil in a large pan or wok and stir in the green curry paste. Cook for about 30 seconds, then throw in the chicken and quickly stir-fry with the paste for a couple of minutes.

Add the coconut milk, fish sauce, chiles, sugar, and beans, then stir well and cook for 5-7 minutes. Toss in the basil leaves.

Serve hot, topped with a dollop of coconut cream.