A fresh, fragrant and light-but-creamy Thai chicken curry. This Skinny Thai Green Curry Only 500 cals per serving INCLUDING rice (226 cals without). Less than 2 syns per serving on Slimming World Extra Easy.Skinny Thai Green Curry on a bed of rice in a bowl with chillis in the background

Loving this curry! It’s got all the flavour of a classic Thai green curry, but it’s healthier and lighter whilst still being satisfying.

Because there’s so much flavour packed into the homemade Thai Curry Paste, you don’t need to add garlic, ginger, fish sauce, lime etc to the curry.  It’s all in the paste already!


Jar of Thai Green Curry Paste

We had this for a quick after-school dinner last week and the whole family loved it.

A simple case of cooking the chicken and broccoli, then adding the paste along with a little stock and some lightened coconut milk.  It basically means dinner is ready by the time you’ve cooked your rice.

I need some nice simple healthy meals to get me back on track with the diet.  I didn’t do too great this week – I stayed the same weight (I think the wedding and birthday meal from the previous week caught up with me).  On top of that we had a quiet weekend at home.  Which of course means I spent the whole weekend too close to the fridge.

I got through Saturday feeling a bit grumpy.  I wasn’t hungry, but I just had a craving for something sweet.  I made it halfway through Sunday before caving in and having a large slice of bakewell tart (I’d been thinking about it ever since I mentioned it on the blog on Friday!).  Oh well, I’m not going to beat myself up about it (or the 6 chunks of chocolate I had after the clutch broke on the car today).


Close up overhead of Thai chicken curry with rice and chillis

I’ll be extra good tomorrow 🙂

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The Skinny Thai Green Curry Recipe:

4.67 from 6 votes

Skinny Thai Green Curry

A fresh, fragrant and light-but-creamy Thai chicken curry. This Skinny Thai Green Curry is only 500 cals per serving INCLUDING rice (226 cals without). Less than 2 syns per serving on Slimming World Extra Easy.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai


Chicken Curry:

  • 10 sprays fry-light or other one-cal-per-spray oil
  • 3 chicken breasts cut into bite-size chunks
  • 1 bunch of broccoli broken into small florets
  • 4 tbsp homemade skinny Thai Curry Paste
  • 120 ml (1/2 cup) chicken or vegetable stock (use bouillon for gluten-free)
  • 200 ml (1 cup minus 2 tbsp) light coconut milk
  • 1 small handful mangetout/snowpeas roughly chopped
  • 1 tsp cornflour cornstarch mixed with 1 tbsp cold water

To Serve:

  • Boiled rice
  • Lime wedges
  • Small bunch of coriander, cilantro roughly torn
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  • Heat a large frying pan and spray in the oil, add the chicken and fry for 5-6 minutes until nearly cooked through.
    10 sprays fry-light or other one-cal-per-spray oil, 3 chicken breasts
  • Add the broccoli and fry for a further minute, then add the curry paste. Cook for 1 minute or two until the paste starts to release its fragrance, then add in the stock. Bring to a gentle bubble and allow to simmer for 2-3 minutes.
    1 bunch of broccoli, 4 tbsp homemade skinny Thai Curry Paste, 120 ml (1/2 cup) chicken or vegetable stock
  • Stir in the coconut milk and mangetout and heat it through (but don’t let it come to the boil or the sauce may split).
    200 ml (1 cup minus 2 tbsp) light coconut milk, 1 small handful mangetout/snowpeas
  • Serve as is, or if you like it a little thicker you can stir in the cornflour and water mixture.
    1 tsp cornflour cornstarch mixed with 1 tbsp cold water
  • Serve over rice topped with lime wedges and fresh coriander.
    Boiled rice, Lime wedges, Small bunch of coriander, cilantro


Nutritional Information from Calorie Count based on one serving without rice (add 274 cals per serving for rice – based on 75g dry/235g cooked rice per person)


Calories: 226kcal | Carbohydrates: 9.6g | Protein: 30.5g | Fat: 7.4g | Saturated Fat: 3.9g | Cholesterol: 88mg | Sodium: 908mg | Potassium: 245mg | Fiber: 2.3g | Sugar: 1.5g | Vitamin A: 500IU | Vitamin C: 66.8mg | Calcium: 40mg | Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Katy says:

    5 stars
    Absolutely delicious, I love that you are making skinny versions of your delicious recipes… more please!

  2. Becca says:

    5 stars
    Absolutely adore this recipe alongside the paste recipe too. It’s a staple in our household!

  3. angela goodger says:

    5 stars
    looks amazing, will be making your thai green curry paste this week-end, as a veggie i wont be putting the chicken in it, but i know i’m going to love it. if you have any amazing veggie recipe then please publish. thanks again.

  4. Elizabeth Gooch says:

    3 stars
    This was super easy to make BUT wayyyyy too hot for me. Definitely start with three chilliest and build up if you want more heat! Ended up super skinny because I couldn’t eat it. So good for my diet!!

  5. Alana says:

    5 stars
    I have just served this to the family and WOW!!! I love this recipe and believe this will become a regular family dinner! Thank you

  6. Tom says:

    5 stars
    Perfect mid week dinner, now the weather is turning chillier.

  7. Lisa says:

    Your recipes sound awesome, I intend to try the Thai green curry this weekend!

    Not sure if you’re a peanut fan but as I also suffer from a severe sweet tooth I have a quick, low fat peanut butter cheesecake treat that works out at about 100 calories. I simply mix 1/3 of a tub of Philadelphia Lightest, 1 spoonful of PB2 which is peanut powder (£8 from Amazon but I think Sainsbury’s also sell it) and a spoonful of icing sugar. Mix it together in a small pot and pop it in the fridge for about half an hour to cool and reset. It’s sooooooooo much nicer than a low fat yoghurt and actually tastes like it’s a full fat cheesecake!

    Sorry for the tangent, I just know how hard it is to manage on a diet without desserts!

  8. Fiona Ryan says:

    This is sooooo delicious! My new fave thai green curry recipe…and guiltfree too! Can’t wait to try some of your other recipes. Love your blog!

    1. Nicky Corbishley says:

      Thanks so much Fiona – glad you enjoyed the curry 🙂

  9. Fareeha says:

    omg.. I-WANT-THAT-RIGHT-NOW.. looks absolutely amazing and fantastic photos of the green curry.. simply loving it

    1. Nicky Corbishley says:

      Ha ha thanks Fareeha 🙂