Thai-Style Green Curry
After the success of our Satay recipe, we thought we’d try and come up with a super slimming friendly Thai-Style Green Curry.
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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-Style 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-Style Green Curry is much lower in fat and calories, but still has that gorgeous, creamy taste.
This Thai-Style 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-Style Green Curry suitable for?
This Thai-Style 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 or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Thai-Style 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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How many calories are in this Thai-Style Green Curry?
There are 370 calories per portion in this Thai-Style Green Curry, which means it falls into our Everyday Light category.
This Thai-Style 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
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.
Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
You can make this up in advance and freeze it.
To make the curry
Cut the chicken into chunks.
Mist pan with low calorie cooking spray, when hot and sizzling, add the chicken and let it colour on all sides.
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.
Pour in the Alpro coconut, the rest of the curry ingredients and 4 heaped tablespoons of the paste.
Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
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.
Thicken if you don’t like it too runny, and serve.
To thicken the curry - optional
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!
Return the thickened sauce to the pan and stir well – it will thicken the curry!
What could you serve with this Thai-Style Green Curry?
We think that this Thai-Style Green Curry is absolutely perfect served with fluffy rice or why not serve it alongside the following to create a Thai feast;
How do you know when this Thai-Style Green Curry is cooked?
You should cook this Thai-Style 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-Style 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-Style Green Curry in the fridge for approximately 3 days or so.
Can I freeze Thai-Style 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-Style 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.
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Thai-Style Green Curry
After the success of our satay recipe, we thought we’d try and come up with a super slimming friendly Thai-Style Green Curry.
- KCals 370
- Carbs 25G
To make the Curry Paste
- 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
- Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
- You can make this up in advance and freeze it
To make the Curry
- Mist pan with low calorie cooking spray, when hot and sizzling, add the chicken and let it colour on all sides
- 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
- Pour in the Alpro coconut, the rest of the curry ingredients and 4 heaped tablespoons of the paste
- Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time
- 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
- Thicken if you don't like it too runny, and serve
To thicken the Curry - Optional
- 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!
- Return the thickened sauce to the pan and stir well - it will thicken the curry!
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See what others have to say
LisaThursday 4th August 2022
Is there a chicken substitute, as I’m trying to stay off meat, thanks heaps!
HollyFriday 5th August 2022
Hi Lisa, There are lots of brands out there that make chicken substitutes such as, Meatless Farm, The Vegetarian Butcher, THIS or Quorn. Have a look at your local supermarket in the meat free aisle as there will be plenty of options to try. Hope that helps!
Katie HewstonSaturday 20th February 2021
Sorry that was meant to say – I have Thai green paste in to use up (blue dragon shop brought) – can i just add this to the recipe instead of making it ? and would it be the same in terms of tbsp/tsp amounts ..??
HollyMonday 22nd February 2021
Hi Katie, yes you could use a pre made Thai green paste just be aware that this will alter the calories of the recipe, hope that helps!
Nichola ChristofiSaturday 26th September 2020
This was absolutely Gorgeous!
HollyTuesday 29th September 2020
Hey Nichola, so glad you enjoyed it!
Lorna thompsonFriday 4th September 2020
Why dosnt my curry look green??
HollyTuesday 8th September 2020
Hi Lorna, it could be the brand of chicken stock cube that you have used as this can effect the colour of the finished Thai Green Curry. Hope that helps!
Wendy SumnerMonday 8th June 2020
Could I use reduced fat coconut milk? I found it didn’t taste coconut enough for me.
LisaMonday 8th June 2020
Yes, you can. You will probably need less as it is more rich than the coconut drink. It will also change the nutritional values though, if they are important to you. Hope this helps
B malsonSaturday 7th September 2019
Is it coconut milk or water for Thai green curry thanks
Emma TThursday 19th September 2019
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!
CateMonday 8th April 2019
Glad we could help! 🙂
BethanMonday 7th January 2019
Why do you need to store the paste in a glass jar? Would plastic not do?
jackieSaturday 1st December 2018
Is the chicken stock mixed with boiling water – recipe doesn’t specify – so want to try this!
Terry LewisFriday 21st September 2018
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.
RachaelThursday 8th March 2018
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?
JaniceMonday 23rd January 2017
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.
Aimee MuirWednesday 12th October 2016
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!!
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