This Healthy Green Thai Chicken Curry is quick and easy to make in 30 minutes, full of traditional Thai curry flavors with a delicious creamy curry sauce, tender chicken breast and loads of veggies. Its flavorful, vibrant and well balanced.
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Recipe Highlights
- Quick to Make: Made on the stove-top in under 30 minutes
- Creamy Savory and Sweet: tender chicken covered in luscious fragrant fresh green curry sauce
- Fragrant and Spicy: perfect if you like a medium spice like this Thai Beef Green Curry and Massaman Curry, but not as mild as this Yellow Curry, or Satay Curry
- Meal Prep: Keeps well and is perfect to make ahead to lunches and dinners
- Low Calorie: Serves 4 with each serving coming in at under 400 calories, including rice
Ingredient Notes
- Skinless Chicken Breast: Ensure the chicken is thinly sliced for quick and even cooking.
- Green Curry Paste: Choose a reputable brand for authentic Thai flavors.
- Coconut Milk: Full-fat coconut milk provides creaminess and richness to the curry.
- Fish Sauce: Adds a savory umami flavor to the curry.
- Lime Juice: Provides a citrusy brightness to balance the richness of the coconut milk.
- Kaffir Lime Leaves: Gives a distinctive citrus aroma to the curry.
- Sweetener: Balances the spiciness. Use a granulated sweetener that measures like sugar.
- Vegetables: I used diced pumpkin, zucchini capsicum/bell pepper. Alternatively you could use eggplant, green beans or snow peas.
- Thai Basil Leaves : Adds freshness and flavor
- Fresh Coriander/Cilantro, Spring Onion: Garnish for a burst of freshness.
Top Tip
Frying off the curry paste enhances its aromatic qualities, develops the flavor, deepens the color, and balances the spices, making it rich and luscious!
Which Green Curry Paste To Use
Whilst nothing beats making you own green curry paste from scratch, if you're short on time a store-bought curry paste is the next best thing. But which one to choose?
There are so many brands of green curry paste like Mae Ploy, Thai Kitchen, Maesri, Valcom and Ayam. I have used both Valcom and Ayam, and my preference is the Ayam Green Curry Paste as I find it is more like a paste and has a better flavor. That is the one I used in this recipe.
Top Tip
Pimp your store bought curry paste with extra crushed garlic or garlic paste, freshly grated ginger or ginger paste, lemongrass paste and a hit of lime juice. Just a bit of each is needed and it will truly make a BIG difference!
How To Make
- Cook off Curry Paste: In a large pot over medium heat, add a small amount of oil. Add 3 tablespoons of green curry paste and cook for about 1-2 minutes until aromatic.
- Add Remaining Curry Sauce Ingredients: Pour in the coconut milk, fish sauce, lime juice, kaffir lime leaves, and the sweetener. Stir the ingredients well to combine.
- Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce the heat to low, and let it simmer for 10 minutes, allowing the flavors to meld.
- Add Chicken: Place the thinly sliced chicken into the simmering curry sauce, cooking for approximately 7 minutes or until it is fully cooked through.
- Add Vegetables: Add pumpkin, zucchini, and red capsicum to the pot. Cook the vegetables for an additional 5 minutes, or until they are just tender.
- Serving: Remove kaffir lime leaves from the pot. Stir in the roughly chopped Thai basil leaves. Adjust seasoning if needed. Serve healthy Thai Green Chicken Curry over cooked jasmine rice.
If you're wondering about the calories in thai green curry, let me assure you that this recipe serves 4,and including rice and it comes in at just under 400 calories.
Making dinners under 500 calories is my specialty, with many of my most popular being low calorie chicken recipes, low calorie meal prepping recipes and low calorie slow cooker recipes.
I love thai cusine and thai curries especially, so creating a healthy thai green curry that was low in calories yet big in flavor has made me a happy camper! Also big on flavor is this Slow Cooker Thai Red Curry with Chicken.
When I'm not making Thai Curry, you can often find me making this Thai Beef Salad, or these very popular Thai Meatballs with Peanut Sauce.
Healthy Green Thai Chicken Curry
Ingredients
- 500 grams skinless chicken breast (thinly sliced)
- 1 tablespoon vegetable oil
Curry Sauce
- 3 tablespoons green curry paste
- 1 teaspoon crushed garlic/garlic paste
- 1 teaspoon minced ginger/ginger paste
- 400 ml coconut milk (full fat) - 400ml = 1 can
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 6 kaffir lime leaves
- 1 teaspoon monkfruit sweetener
Vegetables
- 1 cup pumpkin (diced/1cm cubes)
- 1 cup zucchini (diced/1cm cubes)
- ½ cup Red capsicum (roughly chopped)
- ¼ cup thai basil leaves (roughly chopped)
For Serving
- 2 tablespoons fresh coriander/cilantro (roughly chopped)
- 2 cups cooked Jasmine rice
Instructions
- Cook off Curry Paste: In a large pot over medium heat, add 1 tablespoon vegetable oil. Add 3 tablespoons green curry paste, 1 teaspoon crushed garlic/garlic paste and 1 teaspoon minced ginger/ginger paste.Cook for about 1-2 minutes until aromatic.
- Add Remaining Curry Sauce Ingredients: Pour in 400 ml coconut milk (full fat), 1 tablespoon fish sauce, 1 tablespoon lime juice, 6 kaffir lime leaves, and 1 teaspoon monkfruit sweetener. Stir the ingredients well to combine.
- Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce the heat to low, and let it simmer for 10 minutes, allowing the flavors to meld.
- Add Chicken: Add 500 grams skinless chicken breast (thinly sliced) into the simmering curry sauce, cooking for approximately 8-10 minutes or until it is fully cooked through.
- Add Vegetables: Add 1 cup pumpkin (diced/1cm cubes),1 cup zucchini (diced/1cm cubes), and ½ cup Red capsicum (roughly chopped) to the pot. Cook the vegetables for an additional 5-7 minutes, or until they are just tender. Remove from heat - the sauce won't thicken the longer you leave it on as it is meant to be on the thinner side. If you want a thicker curry sauce see notes below.
- Serving: Remove kaffir lime leaves from the pot. Stir in ¼ cup thai basil leaves (roughly chopped) Adjust seasoning if needed. Serve the healthy Thai Green Chicken Curry over 2 cups cooked Jasmine rice and garnish with 2 tablespoons fresh coriander/cilantro (roughly chopped).
Notes
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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