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Photo of Chicken and potato green curry by WW

Chicken and potato green curry

6 - 9
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
The potatoes in this Thai curry mean you don't need rice, making it a perfect one-pot dish.


Skinless chicken thigh

500 g, fat trimmed, cut into 3cm pieces

Red onion

1 small, thinly sliced


2 clove(s), crushed

Green curry paste

1½ tbs, (Thai)

Light canned coconut milk

¾ cup(s), (180ml)

Chicken stock

1 cup(s), (250ml)


600 g, desiree, thickly sliced (3 medium)

Snow peas

100 g, halved diagonally

Green shallot(s)

3 individual, cut into 4cm lengths

Fresh coriander

cup(s), coarsely chopped


1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick deep frying pan with oil and heat over medium-high heat. Cook chicken for 3–4 minutes or until cooked through. Transfer to a bowl.
  2. Cook onion and garlic in same pan, stirring, for 3–4 minutes or until softened. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk and stock. Bring to the boil. Return chicken to pan with potatoes. Simmer, covered, for 10 minutes.
  3. Add snow peas and shallots. Simmer, uncovered, for 5–7 minutes or until vegetables are tender. Stir in coriander. Serve with lime wedges.