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!
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.
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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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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