Thai Green Curry | Slimming World & Weight Watchers Friendly

After the success of our 1 Syn Satay recipe, we thought we’d try and come up with a super Syn free Thai Green Curry.

Thai Green Curry | Slimming World & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Thai green curry usually contains a lot of coconut milk, which really makes the syns add up (sadly!). We used to cook with it a lot in our pre Slimming World days, and it’s probably one of the reasons why we piled on so much weight.

This Syn free Thai green curry is a little bit of a faff as you need to make the paste, then make the curry. It is worth it though!



You could make the paste up days in advance and freeze it into an ice cube tray, then just add it to what ever you like. It makes a fantastic base to a soup, full of flavour with a bit of heat!

The Alpro coconut drink that we use in this is 1 syn/100ml – and you can use 400ml of it for your HEA.

So with that in mind you can either Syn it at 2 syns a portion or a 1/2 of one of your HEA allowances.

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Thai curries by tradition are quite runny, so don’t be too worried if it finishes up quite runny. We do like to thicken ours, and we do so by using something called Xanthan Gum.

Xanthan gum is syn free, gluten free and thickens pretty much anything. See the recipe below of how to thicken it using Xanthan gum.

You can buy Xanthan Gum here on Amazon.

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Avocado or Coconut Oil flavours are ideal for this Syn Free Thai Green Curry recipe.

Frylight Find Out More

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Syn Free Thai Green Curry | Slimming World

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Thai Green Curry | Slimming World & Weight Watchers Friendly

Votes: 9
Rating: 4.56
Rate this recipe!


Prep Time

Cooking Time

people 30 minutes 15 minutes



Slimming World 

370kcal 3

Smart Points (Flex/Freestyle)



Per people Per people Per people
Suitable For Freezing icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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To make the Curry Paste
  1. Put all the paste ingredients into a food processor and whiz to a thick paste, pushing the mixture down from time to time with a spatula
  2. Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.

  3. You can make this up in advance and freeze it
To make the Curry
  1. Cut the chicken into chunks

  2. Mist pan with frylight , when hot and sizzling, add the chicken and let it colour on all sides
  3. Remove the cooked chicken chunks from the pan. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more Frylight if needed
  4. Pour in the Alpo coconut, the rest of the curry ingredients and 4 heaped tablespoons of the paste
  5. Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time
  6. Return the chicken to the pan with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through
  7. Thicken if you don't like it too runny, and serve
To thicken the Curry - Optional
  1. Place 200ml of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well - and keep whisking!
  2. Return the thickened sauce to the pan and stir will - it will thicken the curry! 

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

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  • You don't reproduce the recipe in full
  1. This is a beautiful curry to make. It’s so refreshing and light and for my spice hating husband it went down a treat! Thank you PON!!

  2. Slimming Life is worth living with recipes like these!! I wrote out my shopping list as this is tomorrow’s dinner. I have been looking for a fresh non oily paste – such a happy bunny now.

  3. Hi,
    I want to make this recipe but I am allergic to coconut. Is there any way I can substitute the coconut milk for something like rice milk and it would work?


    1. Hi Rachael
      I’m sure that rice milk would work in this recipe. It might mean that you don’t have quite such an authentic Thai flavour, but it’s certainly worth a try. Let us know how you get on. 🙂

  4. This tastes absolutely lovely, I added a bit of Tabasco for a bit more heat. Thank you for all these inspirational recipes PON, couldn’t keep going without you!

    My personal tip for adding the Xanthan Gum (as it can be a total nightmare!) is to take out 200mls of the sauce/liquid as in the recipe and add 1/4 of a tsp then blend with a stick blender, repeat with another 1/4 tsp and add to the pot and stir well.

    1. Hi Jackie
      You just add the stock cubes at step 4, along with the Alpro coconut and the remaining curry ingredients. Add them straight from the wrapper, you don’t make them up with water. 🙂

    1. Hi Bethan
      If you store in a plastic container, the curry paste will taint/stain the plastic and it may be hard to remove the smell of the paste. A glass jar won’t retain the curry taste. Hope that helps!

  5. Hi I look forward to trying this recipe. I was intrigued about your tIp for thickening the curry. All the slimming world curry recipes I’ve made are always thin + runny which is never addressed in the recipe or method. I always think I’ve missed something.

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!