Thai Green Curry With Chicken, Lemongrass & Lime

Thai Green Curry With Chicken, Lemongrass & Lime


  • 2 tablespoons oil
  • 6 boneless chicken thigh fillets, cut into bite sized pieces
  • 3-4 tablespoons Thai green curry paste
  • 1 teaspoon coconut or palm sugar
  • 1 teaspoon finely-chopped lemon grass
  • 1 can coconut cream
  • 1 cup chicken stock
  • 1 cup chopped green beans
  • 1 lime, zest and juice
  • dash of fish sauce
  • small bunch coriander, to garnish
  • 2 toasted garlic naan breads, to serve
  • lime wedges, for serving
This fresh Thai Green Curry is a staple for your weekly menu, particularly in the cooler months. Serves 4-6.

Pair this dish with Mac's Slim Hazy Low Carb IPA or Panhead Nayslayer Pacific IPA

  1. Heat the oil in a large deep pan and sauté the chicken pieces for 2-3 minutes, until just coloured and partly cooked.
  2. Add curry paste and cook a few minutes, then add coconut sugar, lemongrass, coconut cream and chicken stock.
  3. Simmer gently for 8-10 minutes until the chicken is cooked through and sauce thickened.
  4. Add the green beans, lime zest and juice, and a dash of fish sauce (optional).
  5. Season to taste and transfer to a serving bowl. Garnish with coriander and serve with toasted naan for dipping and lime wedges for squeezing.


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