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Thai Green Curry

Prep Time:

20 Minutes

Cook Time:

15 Minutes


4 Servings



About the Recipe

I have some good Thai friends who all love cooking. Now and then we get together and have a cooking morning where we make enough Thai curry to feed an army.I've taken this classic Thai recipe and reduced the heat and increased the sweetness. If , like me, you love Thai curry but want your taste buds intact after eating, this might be the Thai curry for you! I use Thai grachai root and palm sugar in this recipe - they really make a difference to the flavour, so try to get hold of them if you can. (If you can't find palm sugar, brown sugar can be used as a substitute.) You can serve this curry with a bowl of Thai jasmine rice but I served mine with a mix of white and Thai Riceberry which is a fantastic Thai rice variety and uber-healthy! You can buy it online if you want to try it out.


400g chicken breast

120g green beans

1 sweet pointed pepper

50g thai grachai/krachai* (optional), rinsed

120g bamboo shoots (tinned, rinsed a few times then soaked in water)

1 tin coconut milk

1 - 1.5 tbsp green curry paste

2 tsp veg oil

2 tbsp fish sauce

1.5 tbsp palm sugar**

15g basil leaves

*krachai (or grachai) is a thai root with a very distinct, piquant flavour (it’s a member of the ginger family) you can buy it from chinese supermarkets or online

**if you don't have any palm sugar, then use brown sugar as a substitute


halve the chicken breast lengthways, then slice into bite sized pieces

scrape the grachai root to remove the skin, rinse again & slice thinly

trim off the ends of the green beans & halve

cut the pepper in half lengthways, deseed & thinly slice 

put the vegetable oil, green curry paste & 2 tbsp of the coconut cream from the top of the tin in a saucepan. over a medium high heat stir until fragrant & darkened (this takes about 1-2 mins - you will know because the aroma suddently rises from the pan)

now reduce the heat to medium, add & fry the chicken until nearly cooked, then add the fish sauce & grachai and stir fry for another 2 - 3 mins

add the coconut milk, beans, red pepper & bamboo shoots and stir, then add the sugar and mix & cook for 5 - 7 mins

your Thai green curry is ready, just stir in the basil leaves and serve with steamed rice

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