Thai Green Chicken Curry

Thai Green Chicken Curry

Dieting food doesn't have to be boring! Try this Thai green curry full of wonderful exciting flavours.


  • 3 spring onions, finely sliced
  • 1 tbsp. sunflower oil
  • 1 clove garlic, crushed
  • 1 tbsp. Thai green curry paste (or to taste)
  • 2cm ginger root finely, grated
  • 1 tin (400ml) reduced fat coconut milk
  • Soy sauce to taste
  • 150g green beans, chopped in half
  • 150g mange-tout
  • 300g chicken mini fillets, sliced into bite sized pieces
  • Small bunch coriander, chopped
  • Juice of half a lime
  • 1 red chilli (optional)
  • 1 bag (250g) of microwave wholemeal basmati rice

Preparation time:

Cooking time:

Skill level:





  1. Add the spring onions, ginger and garlic to a pan with the sunflower oil and cook for a few minutes over a medium-high heat.

  2. Next turn the heat down and add the curry paste and cook for 2 minutes.

  3. Then add the coconut milk and a good dash of soy sauce.

  4. Bring to a gentle boil, then add the chicken and simmer gently for 10 minutes until cooked through.

  5. Next blanche the green beans in boiling water for 3-4 minutes until cooked through. Add the mange tout for the last minute of cooking time. Drain and add to the chicken with a squeeze of lime. Mix well.

  6. Microwave the rice as per the instructions and serve with the curry. Sprinkle with coriander, and slices of chilli if you wish.

Nutritional information per serving:









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