Green Chicken Curry


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
  • 3 tablespoons Thai green curry paste
  • 14 fl oz/400 ml canned coconut milk
  • 3 tablespoons fish sauce
  • 1fresh red chile, deseeded and finely chopped
  • 1 fresh green chile, deseeded and finely chopped
  • 3 tablespoons brown sugar
  • a handful of fine green beans
  • a good handful of fresh basil leaves
  • 4 tablespoons coconut cream, to serve


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.