Thai Green Curry Chicken

Serves 4


Thai Green Curry Chicken

High protein, Low carb, Low fat, Low kilojoule, Low sugar

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 1 tablespoon peanut oil
  • 700g chicken breast fillets, trimmed, cut into strips
  • 1 large brown onion, finely chopped
  • 1/4 cup green curry paste
  • 400ml can light coconut milk
  • 3/4 cup Chicken style liquid stock
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 100g snake beans, cut into 4cm lengths
  • 1 large zucchini, roughly chopped
  • 1/2 cup fresh coriander leaves
  • steamed jasmine rice, to serve


  1. Heat oil in a large saucepan over high heat. Add chicken. Cook, stirring, for 4 to 5 minutes or until browned. Add onion. Cook, stirring, for 2 minutes or until onion has softened. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
  2. Add coconut milk, stock, fish sauce and lime juice. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until thickened slightly. Add beans and zucchini. Cook for 5 minutes or until chicken and vegetables are tender.
  3. Add coriander. Stir to combine. Serve with steamed rice.


Energy 2518 kj Fat Total 15g Saturated Fat 6.8g Fibre 5.5g Protein 47.7g Cholesterol 114mg Sodium 1102mg Carbs (total) 64.5g

Low-carb version: Add extra vegetables such as more zucchini or chopped spinach, and reduce or omit the rice.

Higher fibre: Serve with brown Jasmine rice.

Salt-reduced: version Omit fish sauce and use salt-reduced stock.

Lower GI: Serve with doongara or basmati rice.



712 cal


25 g


52 g


65 g
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