Fragrant Thai green chicken curry

Prep time
Cook time

This aromatic and spicy curry will be your new winter-warmer go-to!


  • 30ml olive oil
  • 2 x packs County Fair chicken drumsticks
  • salt
  • pepper
  • 1 onion, sliced
  • 4 garlic cloves, finely chopped
  • 1 thumb ginger, grated
  • 1 green chilli, deseeded and finely chopped
  • 2-3 Tbsp Thai green curry paste
  • 400ml coconut milk
  • 250ml chicken stock
  • 1 green pepper, sliced
  • 150g green beans, trimmed
  • 100g mange tout
  • lime juice
  • soy sauce
  • fish sauce
  • jasmine rice
  • 15g coriander leaves


  • Heat the oil in a heavy-based pot or cast-iron pan over a high heat.
  • Season the chicken pieces with salt and pepper and sear the pieces off skin side-down until golden. Remove from the pot.
  • Turn the heat down and add the onions, garlic, ginger and chilli. Sauté until softened, stirring often.
  • Add the curry paste and continue sautéing until fragrant. Deglaze the pan with the coconut milk and chicken stock. Add the chicken pieces and stir well.
  • Bring to the boil, then turn down the heat to a light simmer and put a lid on. Simmer for 30 minutes.
  • Add the green pepper and green beans. Cook for a further 30 minutes.
  • Add the mange tout, and then remove from the heat.
  • Season to taste with lime juice, soy sauce and fish sauce.
  • Serve hot with jasmine rice and garnish with coriander leaves, with lime wedges on the side.