Go Back
+ servings
thai chicken green curry in a pan

Chicken Green Curry Recipe (Thai)

Katrin Nürnberger from sugarfreelondoner.com
Thai chicken green curry is a quick, easy and tasty main meal. Great with cauliflower rice!
Course Main Course
Cuisine Thai
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 452kcal


  • 700 g chicken breasts (or thighs)
  • 1 tbsp groundnut oil
  • 2 tbsp Thai green curry paste
  • 1 garlic clove
  • 400 ml coconut milk from a tin (13.5 oz)
  • 120 ml chicken stock (½ cup)
  • 2 lemongrass stalks chopped
  • juice of 1 lime
  • zest of 2 limes
  • 200 g sugarsnap peas or green beans
  • 150 g beansprouts
  • handful of fresh coriander to serve
  • 1 tsp Thai fish sauce (optional)


  • Cut the chicken into bite-sized pieces and fry until browned.
  • Remove the hard outer leaves of the lemongrass and discard. Chop lemongrass. Add together with the garlic, curry paste and lime zest and fry another couple of minutes.
  • Pour in the coconut milk, chicken stock and lime juice (and fish sauce, if using). Turn down the heat, cover with a lid and simmer for 10 minutes.
  • Add the sugarsnap peas and cook another 2 minutes. Then add the beansprouts and cook a further 1 minute (no longer, otherwise they become soggy).
  • Sprinkle with coriander leaves before serving. Great with cauliflower rice.


Check the post for recipe variations!


Calories: 452kcal | Total Carbohydrates: 7.5g | Protein: 61g | Fat: 17.1g | Saturated Fat: 7.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 158.2mg | Potassium: 504.6mg | Fiber: 1.3g | Sugar: 5.3g