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Chicken Thai Green Curry with new potatoes, green beans, tenderstem broccoli

Chicken Thai Green Curry with New Potatoes

English summer vegetables with Thai flavours, simply delicious!
4 from 12 votes
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Course: Main Course
Keyword: Broccoli, Chicken, Green beans, New potatoes, Summer, Thai Green Curry Recipes
Thai Curry Paste: Green
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 419kcal
Author: Jum


  • 1 tbsp Coconut Oil
  • 35 g Mae Jum Green Curry Paste
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm Sugar
  • 400 ml Coconut milk
  • 350 g Chicken breast
  • 175 g New potatoes
  • 100 g Green beans
  • 50 g Tenderstem broccoli
  • 100 ml Water
  • 3 Kaffir Lime Leaves
  • Sweet Thai basil Handful



  • Cut green beans and new potatoes in half
  • Thinly slice chicken breast


  • Heat the oil on med/high heat in a saucepan and fry curry paste to build aroma
  • Add chicken, and stir fry until coated with paste
  • Add coconut milk and potatoes and simmer for 10 minutes
  • Add broccoli and green beans with 100ml water and simmer until fully cooked
  • Season with fish sauce and palm sugar and mix well. Make sure the palm sugar has melted fully
  • Turn off heat and kaffir lime leaves and sweet Thai basil, and gently mix
  • Plate up and garnish with fresh sweet Thai basil, serve with hot Thai Jasmine rice



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Serving: 4g | Calories: 419kcal | Carbohydrates: 19g | Protein: 23g | Fat: 30g | Saturated Fat: 25g | Cholesterol: 56mg | Sodium: 485mg | Potassium: 837mg | Fiber: 4g | Sugar: 7g | Vitamin A: 419IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 3mg