Thai-Style Green Curry
We're proving comfort food can still feel light and fresh with this delicious slimming-friendly Thai-Green Curry! Full of fragrant spices and plenty of veg, it's perfect with a side of fluffy basmati rice.
Also in these categories:
NutritionPer Serving
- Calories311
- Carbs18g
- Protein45g
- Fat5.4g
- Saturates2.8g
- Sugars10g
This is a sponsored post. To find out more, click here.
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!
This slimming friendly Thai-Style Green Curry is much lower in calories than a traditional curry, but it still has that beautiful, creamy coconut taste we all love. We’ve swapped the usual high-calorie coconut milk for a plant-based coconut drink, maintaining that subtle nutty flavour while also keeping things light. The result is a satisfying sauce that perfectly complements the vibrant flavours of the curry paste.
There’s a little bit of prep involved since you’ll be making the paste from scratch, but trust us, it’s well worth the effort! You can even make the paste in advance and freeze it in an ice cube tray, ready to defrost whenever you need it. It’s great stirred into soups, sauces, or anything that could use a punch of flavour and some gentle 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 easily be made gluten-free, provided you swap out the following for a suitable alternative:
- Stock cube
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Thai-Style Green Curry?
This Thai-Style Green Curry doesn’t call for any fancy kitchen gadgets or ingredients. You’ll find everything you need on your local supermarket shelves.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
How many calories are in this Thai-Style Green Curry?
There are 311 calories per portion in this Thai-Style Green Curry, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
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 whizz to a thick paste, using a spatula to push the mixture down from time to time.
Step 2
Transfer to a glass container, cover tightly (to stop it affecting other foods), and pop in the fridge. If you want to make the paste in advance, it’s also freezer-friendly.
To make the curry:
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the chicken and fry for 5 minutes, until browned on all sides. Remove the chicken to a plate.
Step 2
Re-spray the pan and add the mushrooms. Fry for 5 minutes, until golden brown.
Step 3
Add the carrot, coconut milk drink, lime leaves, fish sauce, rice vinegar, stock cubes, and 5 tbsp of the curry paste. In a small bowl, combine the cornflour with the water. Mix until smooth, then add to the pan.
Step 4
Stir, bring to the boil, then lower the heat and simmer for 10 minutes — stirring every so often.
Step 5
Return the chicken to the pan with a further tablespoon of the curry paste, sugar snap peas, and baby corn, and simmer for another 5-10 minutes — until the curry has thickened and chicken is cooked through, with no signs of pinkness. Add the coriander and basil, and season to taste with salt and pepper. Serve with your choice of accompaniment.
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 if you fancy a Thai feast, why not serve it with one of the following?
How do you know when this Thai-Style Green Curry is cooked?
You’ll know this Thai-Style Green Curry is cooked when the chicken is white throughout, with no pinkness, and the juices run clear.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Thai-Style Green Curry in the fridge?
Once you’ve served up your Thai-Style Green Curry, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, be sure to refrigerate in a container with a lid. 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’s cold enough.
- Use a container or bag that’s 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 fully, then heat covered in the microwave for 3-5 minutes. Give it a good stir. Cook for a further 5-7 minutes, until piping hot.
ORDER Our NEW cookbook Slow Cooker NOW
Thai-Style Green Curry
We're proving comfort food can still feel light and fresh with this delicious slimming-friendly Thai-Green Curry! Full of fragrant spices and plenty of veg, it's perfect with a side of fluffy basmati rice.
-
Prep Time
30 MINS
-
Cook Time
25 MINS
- KCals 311
- Carbs 18G
Instructions
To make the curry paste:
- Put all the paste ingredients into a food processor and whizz to a thick paste, using a spatula to push the mixture down from time to time.
- Transfer to a glass container, cover tightly (to stop it affecting other foods), and pop in the fridge. If you want to make the paste in advance, it's also freezer-friendly.
To make the curry:
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the chicken and fry for 5 minutes, until browned on all sides. Then remove the chicken to a plate.
- Re-spray the pan and add the mushrooms. Fry for 5 minutes, until golden brown.
- Add the carrot, coconut milk drink, lime leaves, fish sauce, rice vinegar, stock cubes, and 5 tbsp of the curry paste. In a small bowl, combine the cornflour with the water. Mix until smooth, then add to the pan.
- Stir, bring to the boil, then lower the heat and simmer for 10 minutes, stirring every so often.
- Return the chicken to the pan with the sugar snap peas, baby corn, and an additional tablespoon of the curry paste. Simmer for another 5-10 minutes, until the curry has thickened and chicken is cooked through, with no signs of pinkness. Add the coriander and basil, and season to taste with salt and pepper. Serve with your choice of accompaniment.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
If you’ve made this Thai-Style Green Curry and loved it, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
19 comments
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 ..??
thanks
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
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!
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
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?
Thanks
Rachael
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!!
Join the conversation
Comment or ask our advice