Green curry


The reason I love green curry is because of its soft combination of spicy favours and creamy liquid texture. It certainly tantalises the tastes buds. Just imagine dining out at a fancy Asian Thai restaurant, in your very own kitchen.

Green curry is typically a rich high calorie dish. I don’t often recommend using coconut milk in every day cooking unless your having very small portions. I only make this using coconut milk if I am feeding other people for fun mainly on the weekends.

On a few occasions I have made the same recipe for myself using Carnation evaporated milk with coconut flavouring. It produces exactly the same green curry coconut taste, but a thinner texture and slightly reduced energy and fat content. If you choose to use this option adjust the recipe by using one tin of the Carnation milk, plus 2 tsp of rice or corn starch to thicken the milk. In addition, if you aren’t active and don’t want to eat rice with your green curry, you don’t have to, eat to suit your hunger levels. I find that if you are eating intuitively, naturally you won’t get through too much green curry anyway. It makes you full, very quickly!

The recipe is very easy to adjust, you can add other vegetables like egg plant, pumpkin, broccolini and corn. I do recommend that you use fresh produce, it will taste and look better than frozen vegetable alternatives. Herbs like coriander and basil are also great to decorate the dish if you don’t want to use parsley.

Often curries are great also accompanied by a cold dish or side. For example cucumber yogurt dip or chopped greens. Serving cold salad with green curry gives the palate a rest and increases the enjoyment of each mouthful. If you are looking to impress your friends an family this green curry dish is what you need. The spicy aromas will fill the house and you’ll have hungry people following their nose straight to the kitchen for an Asian feast!

Ingredients – Serves 3

  • 2 tbsp green curry paste
  • 300g chicken thigh fillet
  • 1tbsp olive oil
  • 1 onion
  • 1 cup snow peas
  • 1 bunch bok choy
  • 1 cup coconut milk
  • 1 tbsp palm sugar
  • 4 tbsp fish sauce
  • 1 lemon
  • ¼ cup chopped basil leaves
  • 1.5 cups steamed basmati rice
  • Parsley to decorate


  1. Chop chicken and onion into small pieces, fry in a pan with oil. After 5minutes add green curry paste to fry further.
  2. When the chicken it cooked through, add the coconut milk to boil.
  3. To the mixture add snow peas, sugar, fish sauce and basil, stir. Turn off the stove.
  4. Heat a separate pan, add bok choy and fish sauce. Fry for 2minutes. Plate as a side.
  5. Serve curry hot with rice, squeeze lemon on top as desired.

Nutrition using coconut milk

530kcal . 44g Carbs . 31g Pro . 25g fat . 2g Fiber . 1970mg Sodium

* Can swap coconut milk for evaporated milk coconut flavoured to reduce calories and fat content. If you do this nutrition changes to (435kcal . 46g Carbs . 33g Pro . 11g Fat . 2g Fibre . 2000mg Sodium)


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