Thai Green Curry

Name: Thai Green Curry
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 225g new Potatoes; 100g green beans; 1 tbsp sunflower oil; 1 clove garlic; 4 tsp Thai green curry paste; 400ml coconut milk; 2 tsp Thai fish sauce; 1 tsp Sugar; 450g boneless Chicken; 2 fresh kaffir leaves lime; handfull basil; Boiled Rice

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Chicken recipe with Thai flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 45 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 23 min total

225g new Potatoes
100g Green Beans
1 tbsp Sunflower Oil
1 clove Garlic
4 tsp Thai Green Curry Paste
400ml Coconut Milk
2 tsp Thai Fish Sauce
1 tsp Sugar
450g boneless Chicken
2 fresh kaffir leaves Lime
handfull Basil
Boiled Rice

Step-by-step instructions

Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.

Why this works on a weeknight

Thai Green Curry genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Thai Green Curry actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Chicken Thai ⚡ 30-Min Dinner Curry Mild