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Green thai chicken curry

A warming coconut-based green curry with peppers, green beans and a side of spiced rice
Course Main Course
Cuisine Oriental, Thai
Keyword curry, dairy free, gluten free, thai
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4 people
Calories 582kcal


  • Large wok
  • Saucepan
  • Chopping board


  • 200 g (2 ¼ cups) brown rice (uncooked)
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 red onion, finely chopped
  • 4 tsp green thai mixed dried spice or green curry paste
  • 400 g (14 oz) boneless chicken breast fillets
  • 400ml can (1 ¾ cups) coconut milk, full fat
  • 1 tsp chilli powder or 1 small chilli, finely chopped (optional)
  • 1 red pepper, sliced
  • 100 g (⅔ cup) green beans, top & tailed
  • 80 g (1 cup) baby corn, sliced into fine strips
  • 2 tbsp gluten free soy sauce
  • 1 lime, juiced and zested
  • 1 handful chives, chopped


  • Boil 400ml water in a medium-sized saucepan and add the rice. Turn the heat down to a gentle simmer and leave to cook for 20-25 minutes, giving an occasional stir once every 10 minutes or so
  • In a large wok, fry the chopped garlic, onion and spice mix together with the olive oil on a medium heat for 3 minutes. Chop the chicken breast into large chunks and add into the wok, stirring regularly until sealed (i.e until the outsides of the chicken pieces have turned white)
  • Next, pour in the tin of coconut milk and stir well. Put a lid over the wok and leave to simmer for 10 minutes
  • Then add the sliced peppers, beans, baby corn, chilli (if using), soy sauce and lime zest and juice, giving the curry another stir. Put the lid back on and leave to cook for a further 15 minutes
  • Give the rice a final stir and drain any excess water. Season with a small splash of soy sauce and ground pepper if desired, before serving in a small bowl. Sprinkle the fresh chives on top of the rice and serve together with the curry