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Thai green curry chicken with green beans and basil in a ceramic bowl next to jasmine rice

Thai Green Curry Chicken

A lighter green curry built on light coconut milk and a generous amount of chicken breast, finished with green beans and a big handful of basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 330
Ingredients Method

Ingredients
  

  • 700 g chicken breast sliced into thick strips against the grain
  • 3 tbsp Thai green curry paste Maesri or Mae Ploy; supermarket pastes need 4 tbsp
  • 400 ml light coconut milk one can
  • 250 ml chicken stock or water
  • 300 g green beans trimmed, cut in half
  • 1 tbsp neutral oil
  • 1.5 tbsp fish sauce
  • 2 tsp brown sugar or palm sugar
  • 2 cups Thai basil leaves loosely packed; Italian basil works in a pinch
  • 2 makrut lime leaves optional, torn
  • 1 red chili, sliced to finish

Method
 

  1. Heat the oil in a wide pot over medium. Add the curry paste and fry it for a full 2 minutes, stirring, until it darkens slightly and smells sharp. Frying the paste in oil first is the single biggest upgrade over dump-and-simmer curry.
  2. Pour in about a third of the coconut milk and let it bubble with the paste for a minute, then add the rest along with the stock and lime leaves if using.
  3. Bring to a gentle simmer and add the chicken. Keep it at a low simmer, not a boil, for 8 minutes.
  4. Add the green beans and simmer another 5 to 6 minutes, until the beans are tender but still have a slight bite and the chicken is cooked through.
  5. Season with the fish sauce and sugar, taste, and adjust. It should lead salty-savory with a little sweetness behind it.
  6. Turn off the heat and stir in the basil; it wilts in seconds. Top with sliced chili and serve with jasmine rice.