Name: Hairy Bikers Green Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 boneless, skinless chicken breasts, sliced thin; 1 large red pepper, 1 large yellow pepper, deseeded and sliced into thin strips; 400ml half-fat coconut milk; 2 heaped tbsp Thai green curry paste; 6 kaffir lime leaves; 4 tsp nam pla (fish sauce); 1 tsp caster sugar; 150g mangetout peas, trimmed; 2 tbsp cornflour

This Hairy Bikers green curry is made with tender chicken breasts, crisp peppers, mangetout, and a creamy coconut milk sauce. It delivers a rich, spicy finish that works perfectly as a quick weeknight dinner. Ready in just 25 minutes, it serves 4.

I make this whenever I want a speedy curry that still feels special. The coconut sauce is rich enough to impress without taking all evening to prepare.

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Green Curry Ingredients

1 tbsp sunflower oil
3 boneless, skinless chicken breasts, sliced thin
1 large red pepper, deseeded and cut into thin strips
1 large yellow pepper, deseeded and cut into thin strips
400ml can of half-fat coconut milk
250ml cold water, plus 2 tbsp
2 heaped tbsp Thai green curry paste
6 dried or fresh kaffir lime leaves
4 tsp nam pla (Thai fish sauce)
1 tsp caster sugar
150g mangetout peas, trimmed
2 tbsp cornflour
small handful of fresh coriander, roughly torn
small handful of fresh basil leaves, roughly torn

How To Make Green Curry

Cook the chicken and peppers: Heat the oil in a large non-stick saucepan, frying pan, or wok. Add the sliced chicken breasts and pepper strips. Stir-fry for 1 minute until the chicken is lightly sealed.
Build the curry base: Pour the coconut milk and 250ml of water into the pan. Stir in the Thai green curry paste, kaffir lime leaves, fish sauce, and caster sugar. Bring to a gentle simmer, stirring regularly, and cook for 5 minutes.
Thicken the sauce: Add the mangetout to the pan and let it return to a simmer. In a small bowl, mix the cornflour with the remaining 2 tablespoons of cold water until smooth. Stir this paste into the pan.
Finish and serve: Cook for another 2–3 minutes, stirring often, until the vegetables are tender and the coconut sauce has thickened. Serve in deep bowls over steamed rice, scattered with fresh coriander and basil. Remove the kaffir lime leaves before eating.

What Is the Secret to Perfect Green Curry?

Use fresh herbs at the end: The fresh coriander and basil stirred in at the end lift the whole dish. Dried herbs will not give you the same bright flavour.
Control the heat: Thai green curry paste varies between brands. Start with a smaller amount and add more to taste. If you enjoy other chicken curry recipes, this one sits at a medium spice level.
Check for gluten: If you are cooking for someone with a gluten intolerance, check that your curry paste and fish sauce are certified gluten-free. Some brands contain wheat.
Remove the lime leaves: Kaffir lime leaves add a lovely citrus flavour but are tough to chew. Take them out before serving or warn your guests.

What Should You Serve on the Side?

This curry is a full meal when paired with a mound of fluffy jasmine rice to soak up the coconut sauce. For extra texture, add some crunchy prawn crackers on the side. A squeeze of fresh lime juice just before serving adds a bright finish.

If you want to make a bigger spread, a keema curry alongside makes a great contrast.

Does This Keep Well?

Let the curry cool fully, then transfer it to an airtight container. It will keep in the fridge for up to 2 days. Reheat gently on the hob until simmering, or use a microwave.

You can also freeze this curry for up to 3 months. Thaw it in the fridge overnight, then reheat on the hob, stirring now and then. The coconut milk may separate slightly but comes back together with a good stir.

Nutrition Facts

Calories: 339 kcal
Total Fat: 13.5g
Saturated Fat: 7.3g
Cholesterol: 80mg
Sodium: 680mg
Total Carbohydrate: 20.4g
Dietary Fibre: 2g
Sugars: 17g
Protein: 33.9g

Frequently Asked Questions

What makes Thai green curry green? The colour comes from fresh green chillies in the curry paste, not from herbs or food colouring. The paste also includes coriander root and lime leaves, which add to the fresh, bright flavour.

How does the Hairy Bikers green curry compare to a traditional Thai version? The Hairy Bikers version uses half-fat coconut milk and cornflour to thicken, keeping calories lower. A traditional Thai green curry uses full-fat coconut cream and relies on reducing the sauce for thickness.

Can I use a different protein instead of chicken? Yes, sliced pork or prawns both work well. For a vegetarian version, use firm tofu or a mix of vegetables such as broccoli, mushrooms, and baby corn.

Is green curry spicier than red curry? In traditional Thai cooking, green curry is often the spicier of the two. The heat comes from fresh green chillies, while red curry uses dried red chillies which tend to be milder.

Which store-bought curry paste works best for green curry? Look for Maeploy or Maesri brands at your local Asian supermarket, as these have a much bolder flavour than most own-brand pastes. If you enjoy Thai and Asian flavours, try the Chinese chicken curry next.

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