Thai Green Curry

  • 30MINS
  • 15MINS
  • 370KCAL

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

Simple Thai Green Curry pinchofnom.com
5

NutritionPer Serving

  • Calories370
  • Carbs25g
  • Protein49g
  • Fat4g
  • Saturates1g
  • Sugars7g

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 to know in the blurb!

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This slimming friendly Thai Green Curry is lower on calories and Points than a traditional curry, but still has that beautiful, creamy coconut taste that we all love.

We’ve replaced the high calorie coconut milk normally found in Thai curry with Alpro coconut drink, which means that this Thai Green Curry is much lower in fat and calories, but still has that gorgeous, creamy taste.

This Thai Green Curry does take a little bit of prep as you’ll need to make the paste yourself before making the curry, but we promise it’s worth it! You can even make the paste in advance, freeze it into an ice cube tray and then add it to whatever you like. It makes a fantastic base to a soup, full of flavour with a bit of heat!

What diets is this Thai Green Curry suitable for?

This Thai Green Curry recipe is suitable for dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Chicken stock cubes

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Thai Green Curry recipe?

You need to count 6 Points per portion of this Thai Green Curry recipe if you’re on WW Green.
You need to count 3 Points per portion of this Thai Green Curry recipe if you’re on WW Blue.
You need to count 3 Points per portion of this Thai Green Curry recipe if you’re on WW Purple.

Do you need any special ingredients to make Thai Green Curry?

Thai curries are quite runny by tradition, so don’t be alarmed if this recipe ends up runnier than expected. 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 for how to thicken it using Xanthan gum.

We’ve used Alpro Coconut Drink instead of coconut milk in this recipe and you can find this in the supermarket.

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You can buy Xanthan Gum here on Amazon.

How many calories are in this Thai Green Curry?

There are 370 calories per portion in this Thai Green Curry, which means it falls into our Everyday Light category.

This Thai Green Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

To make the curry paste

Step 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.

Step 2

Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.

Step 3

You can make this up in advance and freeze it.

To make the curry

Step 1

Cut the chicken into chunks.

Step 2

Mist pan with low calorie cooking spray, when hot and sizzling, add the chicken and let it colour on all sides.

Step 3

Remove the cooked chicken chunks from the pan. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more low calorie cooking spray if needed.

Step 4

Pour in the Alpro coconut, the rest of the curry ingredients and 4 heaped tablespoons of the paste.

Step 5

Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.

Step 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.

Step 7

Thicken if you don’t like it too runny, and serve.

To thicken the curry - optional

Step 1

Place half 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!

Step 2

Return the thickened sauce to the pan and stir well – it will thicken the curry!

What could you serve with this Thai Green Curry?

We think that this Thai Green Curry is absolutely perfect served with fluffy rice or why not serve it alongside the following to create a Thai feast;

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How do you know when this Thai Green Curry is cooked?

You should cook this Thai Green Curry until the chicken is cooked through. If the sauce is runnier than you’d like then you can thicken with xanthan gum.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Thai Green Curry in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Thai Green Curry in the fridge for approximately 3 days or so.

Can I freeze Thai Green Curry?

Yes you can! 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.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Thai Green Curry?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Pinch of nom
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Thai Green Curry

After the success of our satay recipe, we thought we’d try and come up with a super slimming friendly Thai Green Curry.
  • Prep Time
    30 MINS
  • Cook Time
    15 MINS
  • KCals 370
  • Carbs 25G
WW Points
  • 6 Green
  • 3 Blue
  • 3 Purple

Ingredients

For the Curry

  • 750 g Chicken Breasts diced
  • 200 g Mushrooms quartered
  • 200 g Baby Corn chopped
  • 100 g Sugar snap peas halved
  • 2 Carrots cut into thin strips
  • 800 ml Alpro Coconut Drink
  • 4 Dried Lime Leaves
  • 1 tbsp fish sauce
  • 1 tbsp Rice Vinegar
  • 2 Chicken Stock Cubes
  • 20 g Fresh Basil chopped
  • 15 g Fresh Coriander chopped
  • 1 good pinch Salt
  • Low Calorie Cooking Spray
  • 1 tsp Xanthan Gum optional! We don't like ours runny

For The Curry Paste

  • 2 Dried Lemongrass Stalks
  • 2 Green Chillies Medium - Hot, deseeded and chopped
  • 3 cloves Garlic chopped
  • Fresh Ginger 5cm piece, peeled and chopped
  • 1/2 Onion finely chopped
  • 4 tbsp Fresh Coriander chopped
  • 1 tsp Ground Cumin
  • 1 Lime zest only
  • 1 tbsp fish sauce
  • 1/2 tsp Ground Black Pepper

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

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. Mist pan with low calorie cooking spray, when hot and sizzling, add the chicken and let it colour on all sides
  2. Remove the cooked chicken chunks from the pan. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more low calorie cooking spray if needed
  3. Pour in the Alpro coconut, the rest of the curry ingredients and 4 heaped tablespoons of the paste
  4. Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time
  5. 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
  6. Thicken if you don't like it too runny, and serve
To thicken the Curry - Optional
  1. Place 200ml (¾ cup) of the sauce into a jug and whisk in the xanthan gum a ¼ 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! 


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9 comments

See what others have to say

B malsonSaturday 7th September 2019

Is it coconut milk or water for Thai green curry thanks

Reply

    Emma TThursday 19th September 2019

    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!

    Reply

CateMonday 8th April 2019

Glad we could help! 🙂

Reply

BethanMonday 7th January 2019

Why do you need to store the paste in a glass jar? Would plastic not do?

Reply

jackieSaturday 1st December 2018

Is the chicken stock mixed with boiling water – recipe doesn’t specify – so want to try this!

Reply

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