Go Back

Find more recipes at charlotteslivelykitchen.com


Thai Green Chicken Curry

My quick version of a classic Thai Green Chicken Curry. Succulent chicken and crunchy vegetables in a fragrant coconut sauce. Absolutely delicious and ready in just 20 minutes.
Active Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 portions


  • 500 g chicken breast - you can also use filleted chicken thighs if you like too
  • 1 tbsp olive oil
  • 400g can coconut milk
  • 1 tbsp Very Lazy Ginger Paste
  • 1 tbsp Very Lazy Lemongrass Paste
  • 1 tbsp Very Lazy Garlic Paste
  • 1 tsp Very Lazy Chopped Red Chillies - heaped
  • 1 tsp ground cumin
  • 1 tsp fish sauce
  • A few kaffir lime leaves
  • 1 small bunch coriander
  • 1 small bunch Thai basil - or regular basil if you can't get hold of any
  • 1 red pepper
  • 85 g baby sweetcorn - approx a handful
  • 85 g mangetout - approx a handful
  • Salt
  • 1 tsp cornflour - optional - I add this as I like my curry to have a slightly thicker consistency
  • Cooked rice - a little more chopped coriander and basil and a squeeze of fresh lime juice (to serve)


  • Chop your red pepper, baby sweetcorn and mangetout into bite-sized pieces.
  • Chop your chicken breasts into bite-sized pieces.
  • Heat the olive oil (1 tbsp) in a medium-sized saucepan. Add the chicken and cook until browned on the outside. Remove the chicken from the pan.
  • Add the coconut milk, ginger paste (1 tbsp), garlic paste (1 tbsp), lemongrass paste (1 tbsp), red chilli (1 heaped tsp), kaffir lime leaves (3-4), ground cumin (1 tsp) and fish sauce (1 tsp). Bring to the boil and then reduce the heat to a simmer.
  • Return the chicken to the pan along with the red pepper, mangetout and baby sweetcorn. Season with salt and cook for 10 minutes. If you'd like the sauce slightly thicker - Put the cornflour (1 tsp) into a small bowl. Add a couple of tablespoons of the liquid from the pan. Mix them together until the cornflour is fully combined with the liquid. Add to the pan and stir.
  • While the curry is cooking, finely chop the fresh coriander and Thai basil (1 small bunch of each).
  • Remove the pan from the heat, remove the kaffir lime leaves, stir in the chopped herbs and serve.


1 portion of fruit and vegetables.


Serving: 1portion | Calories: 376kcal | Carbohydrates: 11.8g | Protein: 32.7g | Fat: 21.7g | Saturated Fat: 14.3g | Sodium: 480mg | Fiber: 1.9g | Sugar: 6.7g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Main Course
Author: Charlotte Oates