Thai Green Curry

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.

Thai Green Curry

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 đź‘Ť

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.

Xanthan gum is 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.

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Thai Green Curry

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Thai Green Curry

Votes: 12
Rating: 4.33
Rate this recipe!


Prep Time

Cooking Time

people 30 minutes 15 minutes




370kcal 3

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon
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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 low calorie cooking spray, 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 well - 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.


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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  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?


  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 there!

      We use the coconut milk drink – you can find this in the chiller aisle, or an alternative version with the dairy free milks.

      Hope that helps!

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