Thai Recipe UK: Easy Green Chicken Curry

Thai green chicken curry is a fragrant Thai curry made with green curry paste, coconut milk, chicken and vegetables, usually served with jasmine rice. This UK-friendly version uses ingredients commonly found in larger supermarkets, with practical swaps for harder-to-find Thai basil and lime leaves while keeping the balance of creamy, savoury, spicy and fresh flavours.

Ingredients

1½ cups (285 g) jasmine rice, uncooked
1 tbsp (15 ml) neutral oil, such as sunflower or rapeseed oil
3 tbsp (45 g) Thai green curry paste, or less for a milder curry
1 can (13.5 oz / 400 ml) coconut milk, well shaken
¾ cup (180 ml) chicken stock, preferably low-salt
1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
1 medium aubergine (about 9 oz / 250 g), cut into 1-inch (2.5 cm) pieces
1 red bell pepper (about 6 oz / 170 g), deseeded and sliced
1 cup (120 g) trimmed green beans, cut in half
4 makrut lime leaves, torn along the centre vein and stems removed, if available; see Tips for a substitute
1½ tbsp (22 ml) fish sauce, plus more to taste
2 tsp (8 g) light brown sugar
1 tbsp (15 ml) fresh lime juice, plus lime wedges to serve
1 packed cup (20 g) Thai basil leaves, or ordinary basil if needed
1 red chilli, thinly sliced, optional

Instructions

Rinse the rice in a sieve under cool water until the water runs mostly clear. Cook it according to the packet directions; jasmine rice commonly takes about 12–15 minutes on the hob, followed by a short covered rest. Keep it covered while you make the curry. If your rice takes longer, start it before the curry so both are ready together.
Prepare the vegetables and chicken before heating the pan. Cut the chicken into evenly sized pieces so it cooks at a similar rate, and keep its board and knife separate from the ready-to-eat basil and lime. Shake the coconut milk can well. If the cream has separated, that is normal; stir it before measuring or pouring.
Warm the oil in a large, deep frying pan or saucepan over medium heat. Add the curry paste and stir for about 1–2 minutes, until aromatic. It may spit slightly, so keep the heat moderate. If the paste begins sticking or darkening, lower the heat and add a spoonful of the coconut milk rather than letting it burn; scorched paste can make the finished curry bitter.
Pour in the coconut milk and stock, stirring until the curry paste is evenly dispersed. Add the chicken and makrut lime leaves, if using. Bring the liquid to a gentle simmer, not a vigorous boil, then cook uncovered for about 10 minutes, stirring occasionally. A steady, gentle simmer helps the chicken cook through while keeping the sauce smooth.
Add the aubergine, red pepper and green beans. Simmer for 8–10 minutes, stirring now and then, until the vegetables are tender but not collapsing. Check the thickest chicken pieces with a food thermometer: USDA FSIS gives poultry a safe minimum internal temperature of 165°F (74°C). If a piece is below that temperature, continue simmering and check again. Avoid judging doneness by colour alone.
Stir in the fish sauce and brown sugar, then taste the sauce. Add the lime juice and taste again: it should be savoury and gently sweet, with a fresh, bright finish. Adjust with a little more fish sauce for saltiness, lime for sharpness, sugar to soften a very hot paste, or a splash of water if the sauce is too thick. Turn off the heat and fold in the basil leaves and optional sliced chilli. Serve at once with the rice and lime wedges.

Tips

Choose the paste to suit your heat preference. Green curry paste varies considerably in strength and saltiness between brands and batches. Start with 2 tablespoons if you are unsure, then taste near the end and add more only if you want a stronger, hotter curry. Frying the paste briefly in oil helps release its aroma, but it should smell fragrant rather than toasted or burnt.

Use lime leaves if you can find them. Makrut lime leaves are sold fresh or frozen in some Asian grocers and larger UK supermarkets. If they are unavailable, add two wide strips of lime zest while the curry simmers and remove them before serving. Zest gives a useful citrus fragrance, but it does not have quite the same distinctive leaf aroma. Do not substitute a large amount of lime juice during simmering; add juice at the end so the flavour stays fresh.

Keep the coconut sauce gentle. A hard boil can cause coconut milk to look grainy or split, though it is still safe to eat. Keep the pan at a low simmer and stir occasionally. Full-fat coconut milk makes a richer sauce; reduced-fat coconut milk works, but the result will be thinner and less creamy. If you use it, begin with less stock and add more only if needed.

Balance, rather than simply adding heat. Fish sauce contributes salt and savouriness, lime adds acidity, and a little sugar rounds off sharp or fiery edges. Make small adjustments and taste after each one. Fish sauce is not vegetarian; for a vegetarian version, use a suitable vegan fish-sauce alternative or a little light soy sauce, understanding that soy sauce gives a different, less briny flavour.

Serving Suggestions

Spoon the curry beside or over hot jasmine rice so the rice can absorb the coconut sauce. Put extra lime wedges on the table, and offer sliced chilli separately so everyone can choose their own heat level. A small bowl of sliced cucumber or a simple crunchy salad is a refreshing contrast to the warm, rich curry; keep accompaniments plain so they do not compete with the fragrant sauce.

For a fuller meal, serve with steamed rice and a second vegetable dish, such as stir-fried greens. If you are serving several dishes, let the curry be the saucy centrepiece and keep other sauces and seasonings light. The recipe makes four generous portions, or five smaller portions when accompanied by other dishes. Have serving bowls ready before adding the basil, because its fragrance is best when it has just been stirred through.

Variations

Make it with prawns: Replace the chicken with about 1 lb (450 g) peeled raw prawns. Simmer the sauce and vegetables until they are nearly tender, then add the prawns for the final few minutes. Cook until the prawns are opaque and have reached the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer. Prawns cook quickly, so do not add them at the same time as the chicken.

Make it vegetarian: Leave out the chicken and fish sauce. Use 14 oz (400 g) firm tofu, patted dry and cubed, plus extra vegetables such as 1 cup (100 g) sliced mushrooms. Choose a curry paste labelled vegetarian, since some pastes contain shrimp paste, and use vegetable stock with vegan fish sauce or a modest amount of soy sauce. Add tofu with the vegetables so it warms through without breaking apart.

Change the vegetables: Courgette, bamboo shoots, sugar snap peas or baby corn can replace some of the aubergine, pepper or beans. Use roughly the same total quantity, about 3½ cups (450–500 g), and add quick-cooking vegetables near the end. Bamboo shoots are usually sold ready to eat; drain and rinse them before adding. The exact mix varies in Thai home and regional cooking, so use what is fresh and convenient without expecting every vegetable to need the same cooking time.

Use ordinary basil if necessary: Thai basil has a lightly anise-like aroma and holds its character well in a hot curry. Ordinary sweet basil is a useful UK supermarket substitute, but the flavour will be softer and less distinctive. Add it only after switching off the heat. Coriander leaves can add freshness, but they do not taste like Thai basil, so treat them as an optional garnish rather than a direct replacement.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking, in a shallow covered container, and keep it chilled for 3–4 days. Cool it promptly rather than leaving the pan on the counter. For longer storage, freeze the curry in meal-sized airtight containers for up to 3 months for best quality. Thaw it in the refrigerator before reheating; coconut sauce may separate slightly after freezing, but stirring as it warms usually brings it back together.

Reheat only the portion you plan to eat, in a saucepan over medium-low heat or in a microwave-safe dish, stirring during heating. Add a splash of water or stock if the sauce has thickened. USDA FSIS advises reheating leftovers to 165°F (74°C); check the centre with a food thermometer and make sure the curry is hot throughout. Avoid repeatedly cooling and reheating the same batch.

Store rice separately from the curry where possible. Cool cooked rice quickly, refrigerate it within 1 hour, and use it within 24 hours. Reheat rice only once until steaming hot throughout, and do not leave it sitting at room temperature. If rice has been left out for too long, discard it rather than trying to make it safe by reheating.

Frequently Asked Questions

Can I make Thai green chicken curry less spicy?
Yes. Start with 1–2 tablespoons of curry paste, since different pastes have different heat levels, and leave out the fresh chilli. You can add more paste after tasting, but adding more coconut milk to tame an already-hot curry also dilutes its flavour. A small amount of sugar and extra rice can make a spicy serving feel more balanced without removing the heat.

Can I prepare the curry in advance?
You can cut the vegetables and chicken a few hours ahead and keep them covered in the refrigerator, storing raw chicken separately from vegetables and herbs. The cooked curry can also be made a day ahead and refrigerated promptly. Reheat it gently to 165°F (74°C), then add a squeeze of lime and a few fresh basil leaves just before serving to refresh the flavour.

Why has my coconut curry split?
Coconut milk can separate if it is boiled hard or heated for a long time, and some cans separate naturally. A split sauce is generally a texture issue rather than a sign that the curry is unsafe. Lower the heat, stir gently and add a small splash of warm stock or water. Next time, keep the curry at a gentle simmer and avoid reducing the sauce aggressively.

Can I use chicken breast instead of thighs?
Yes. Use the same weight of boneless, skinless chicken breast, cut into even pieces. Breast meat is leaner and can become dry if simmered for too long, so start checking it as the vegetables become tender and remove the pan from the heat once every piece reaches 165°F (74°C). Thighs are more forgiving, which is why they are used in this version.

What can I use instead of fish sauce?
For a non-fish alternative, use a vegan fish-sauce substitute according to its label, or add light soy sauce a teaspoon at a time. Soy sauce brings salt and savouriness but has a different flavour and colour, so the curry will not taste exactly the same. For a gluten-free meal, check the labels on the curry paste, stock and any substitute sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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