Dinner

Thai Green Chicken Curry with Rice

Name: Thai Green Chicken Curry with Rice
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 150 g Chicken breast; 20 g Thai green curry paste; 120 ml Reduced-fat coconut milk, tinned; 100 ml Chicken stock; 80 g Green beans; 60 g Baby corn; 1 tsp, about 5 g Fish sauce; A squeeze Lime juice; A handful, Thai if you can get it Fresh basil; 120 g Cooked white rice

Chicken, green beans and baby corn in a green curry made with reduced-fat coconut milk, over rice. 43 g of protein for 490 kcal.

Calories: 490kcal
Protein: 43g
Fat: 15g
Carbs: 43g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Fish
Crustaceans
Celery

Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Thai Green Chicken Curry with Rice, plated and ready to serve. — The finished recipe. Thai Green Chicken Curry with Rice

Ingredients 1 to 6 for thai green chicken curry with rice arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 20 g Thai green curry paste (Shop pastes vary from mild to fierce. Twenty grams of a strong one is plenty.). 120 ml Reduced-fat coconut milk, tinned (The full-fat tin is 170 kcal per 100 ml against 73. Same volume, 115 kcal less.). 100 ml Chicken stock (Made up from a cube or a pot.). 80 g Green beans. 60 g Baby corn

Ingredients 7 to 10 for thai green chicken curry with rice arranged separately on a dark worktop. — Ingredients 7 to 10. 1 tsp, about 5 g Fish sauce. A squeeze Lime juice. A handful, Thai if you can get it Fresh basil. 120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)

Thai Green Chicken Curry with Rice, preparation step 1: Fry the paste in a dry pan over a medium heat for a minute until it smells toasted, then add a splash of the coconut milk and stir until the oil separates. — Step 1. Fry the paste in a dry pan over a medium heat for a minute until it smells toasted, then add a splash of the coconut milk and stir until the oil separates.

Thai Green Chicken Curry with Rice, preparation step 2: Add the sliced chicken and coat it in the paste for two minutes. — Step 2. Add the sliced chicken and coat it in the paste for two minutes.

Thai Green Chicken Curry with Rice, preparation step 3: Pour in the rest of the coconut milk and the stock, add the beans and halved baby corn, and simmer for eight minutes until the chicken is cooked and the beans are just tender. — Step 3. Pour in the rest of the coconut milk and the stock, add the beans and halved baby corn, and simmer for eight minutes until the chicken is cooked and the beans are just tender.

The finished thai green chicken curry with rice. — Step 4. Season with fish sauce and lime, tear in the basil, and serve over the rice.

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Ingredients

Chicken breast150 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Thai green curry paste20 g
Shop pastes vary from mild to fierce. Twenty grams of a strong one is plenty.
Reduced-fat coconut milk, tinned120 ml
The full-fat tin is 170 kcal per 100 ml against 73. Same volume, 115 kcal less.
Chicken stock100 ml
Made up from a cube or a pot.
Green beans80 g
Baby corn60 g
Fish sauce1 tsp, about 5 g
Lime juiceA squeeze
Fresh basilA handful, Thai if you can get it
Cooked white rice120 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.

Method

Fry the paste in a dry pan over a medium heat for a minute until it smells toasted, then add a splash of the coconut milk and stir until the oil separates.
Add the sliced chicken and coat it in the paste for two minutes.
Pour in the rest of the coconut milk and the stock, add the beans and halved baby corn, and simmer for eight minutes until the chicken is cooked and the beans are just tender.
Season with fish sauce and lime, tear in the basil, and serve over the rice.

Worth knowing

Frying the paste dry first is the step most people skip and the one that makes it taste like a restaurant's.
Curry pastes are made with shrimp and fish, hence the flags. No gluten and no dairy.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.