Mild Thai Green Chicken Curry

From New Idea’s 101 Ways With Chicken
New Idea

Give your local Thai restaurant a run for it’s money with this authentic Thai Green Curry! 

Mild Thai Green Chicken Curry

* Serves 4-6 * Prep: 15 mins * Cook: 32 mins


  • 2 tblsps vegetable oil
  • 1kg chicken thigh fillets, trimmed, thickly sliced
  • 1 onion, thinly sliced
  • 2 tblsps green curry paste
  • 400ml can coconut milk
  • 1½ cups chicken stock
  • 150g green beans, trimmed
  • 2 zucchini (150g each), trimmed, cut into 1cm pieces
  • 1 tblsp fish sauce
  • 1 tblsp brown sugar
  • 1 tblsp lime juice
  • 1 cup fresh Thai basil leaves
  • Steamed rice and lime wedges, to serve


  1. Heat half the oil in a large, non-stick wok over a high heat. Add chicken in three batches. Stir-fry each batch for 3 minutes, or until browned all over. Remove.
  2. Heat remaining oil in same hot wok over a medium to high heat. Add onion. Stir-fry for 1 minute, or until soft. Add paste. Stir-fry for 2 minutes, or until fragrant.
  3. Return chicken to wok with coconut milk and stock. Bring to boil. Simmer, stirring occasionally, for 15 minutes, or until chicken is cooked.
  4. Add beans and zucchini. Cook for a further 4 to 5 minutes, or until tender. Stir
    in fish sauce, sugar and juice.
  5. Top curry with basil leaves. Serve with steamed rice and lime wedges.

For more delicious recipes that the whole family will love pick up a copy of New Idea’s 101 Ways With Chicken for only $9.99 today! Available at selected newsagents and supermarkets, or online.

(Credit: Supplied)

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