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A plate of easy thai green chicken curry served with basmati rice and a fork to the side. Pan of cooked curry in the background.

Easy Thai Green Chicken Curry

Easy Thai green chicken curry. Packed with flavour and perfect as a simple midweek meal this delicious family dinner is sure to satisfy everyone!
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 284kcal
Author Neil


  • 1 tbsp vegetable oil
  • 3 tbsp green Thai curry paste
  • 1 400 ml can of reduced fat coconut milk
  • 500 g chicken breasts cut into bite size pieces
  • 2 kaffir lime leaves
  • 1 tbsp fish sauce
  • ½ green pepper sliced
  • ½ red pepper sliced
  • 100 g button mushrooms sliced
  • Juice of ½ freshly squeezed lime
  • 2 tbsp coriander leaves freshly chopped


  • Gently heat the vegetable oil over a medium heat in a large saucepan / casserole pot. Add the curry paste and sauté the Thai green curry paste over a medium heat for about 1 minute until fragrant.
  • Reduce the heat then gradually pour in the coconut milk. Stirring until the oil surfaces. About 3 minutes.
  • Add the chicken and kaffir lime leaves and allow to simmer for about 7 - 8 minutes until the chicken is cooked and no longer pink inside when cut in half.
  • Once the chicken is cooked stir in the fish sauce, green pepper, red pepper, and mushrooms. Simmer for about 15 minutes.
  • Turn off heat and stir in lime juice and coriander leaves. Remove kaffir lime leaves.
  • Serve with boiled or steamed basmati rice.


*Nutrition label does not include suggested serving of Basmati rice.


Calories: 284kcal | Carbohydrates: 7g | Protein: 28g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 584mg | Potassium: 613mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2344IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg