Thai green chicken and potato curry

    50 min

    A deliciously quick, easy and hearty Thai green curry. Chicken and potatoes are simmered in a creamy coconut sauce. Enjoy with freshly cooked rice.

    10 people made this

    Serves: 6 

    • 2 skinless chicken breast fillets, cut into bite size pieces
    • 1-2 onions, chopped
    • 1 tablespoon crushed garlic
    • 2 tablespoons green curry paste
    • 125ml white wine
    • 2 potatoes, cubed
    • 250-350ml water
    • 250ml coconut milk
    • any vegetables you prefer, for example bamboo shoots or beansprouts
    • butter for cooking

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Brown chicken with butter in a frying pan. Set aside.
    2. Meanwhile microwave potatoes until partially cooked.
    3. Saute onions, garlic and green curry paste in butter in a frying pan. Add white wine, potatoes and just enough water to cover everything.
    4. Let simmer until potatoes are fully cooked.
    5. Add coconut milk and chicken. Stir. Add vegetables and stir.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Very easy to make. I did change a couple of the ingredients (e.g. didn't have white wine in the cupboard so used stock instead), but still produced a lovely result. I also served over couscous instead of rice.  -  06 Nov 2010  (Review from Allrecipes AU | NZ)


    Delicious!  -  19 Mar 2010  (Review from Allrecipes AU | NZ)


    Very easy and good. I added some red pepper, fresh Thai basil and a jalapeno because we like it a bit more spicy.  -  08 May 2013  (Review from Allrecipes AU | NZ)