Skinny Green Thai Chicken Curry

Skinny Thai Chicken Curry

While I love a green Thai chicken curry, I don’t really love the calories in the dish! So when I’m feeling like green Thai curry but I am keeping one eye on the calorie count, I make this version of the dish. Now I’m not going to try and say that this version is as good as it’s full fat counterpart, but for me you still get a taste of green Thai curry, but with less calories. The key to cutting down the calories is in the coconut milk. To make a standard Thai green curry for 2, you need at least 200ml of coconut milk (460 calories). For this recipe, you only need 4 tablespoons of coconut milk (136 calories). I will admit that with this dish you don’t get that lovely, creamy taste that a curry with lots of coconut milk gives you, but the positive side of that is the dish will not leave you feeling heavy after eating it in the way that a curry can!


Serves 2

2 x 200g chicken breast

2 tsp green curry paste

1 packet microwave brown rice (or cook 2 serves of brown rice)

1 cup frozen peas

2 cups baby spinach leaves

salt and pepper


Pre heat the oven to 180 degrees Celsius.

Cut 2 large sheets of tin foil. Place each chicken breast in the centre of the sheet of foil. Spread 1 tsp of curry paste on each chicken breast. Lift all four sides of the foil sheet so that top remains open but the sides are now enclosed. Add 2 tbsp.’s of coconut milk and a good sprinkle of salt to each foil packet and then seal the packet so it is completely closed. Place the foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through, about 20 -25 minutes.

Meanwhile, in a pot of boiling water, cook the peas as per the packet instructions. Cook the microwave rice as per the packet instructions. While the peas and brown rice are still hot, combine in a bowl with the baby spinach leaves. The heat of the brown rice and peas should slightly wilt that baby spinach.

When the chicken is cooked, serve the rice into bowls. Carefully open the foil packets and transfer the chicken to a cutting board, reserving the liquid that the chicken has cooked in. Slice the chicken into bite size pieces. Carefully pour the liquid from the foil packets over the rice and then arrange the chicken pieces on top of the rice.


When I am making the foil packets to cook the chicken in, I use a double layer of foil to ensure that none of the coconut milk and juices released from the chicken escape. It’s important to preserve this cooking liquid because it becomes the sauce for this dish.


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