After the success of our Satay recipe, we thought we’d try a Thai Green Curry. Our slimming friendly version is lower in calories and points than a traditional Thai Curry, but keeps the creamy coconut taste we all love.
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 👍
This 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!
Thai green curry usually contains a lot of coconut milk. We used to cook with it a lot before we started our slimming journey. It’s probably one of the reasons why we piled on so much weight. With this recipe, we swap the high calorie coconut milk with Alpro coconut drink. Much lower in fat and calories, but still has that creamy, coconutty taste you want in a Thai curry!
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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.
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