Thai green chicken curry (slimmers’)


  • 200ml light coconut milk
  • 600ml chicken stock
  • 100g coriander leaves and stalks, finely chopped, plus extra sprigs to garnish
  • Low calorie oil spray (less than one calorie per spray)
  • 1 level tbsp Thai green curry paste
  • 2 green chillies, deseeded and finely chopped
  • 800g skinless chicken thigh fillets, cut into bite-sized pieces
  • 6 fresh or dried kaffir lime leaves
  • 2 tbsp Thai fish sauce (nam pla)
  • 1 tbsp sweetener
  • 200g baby aubergines, cut into bite-sized pieces
  • 200g green beans, trimmed
  • Juice of 1 lime, plus extra wedges to serve
  • Red chilli slivers, to garnish


  1. Place the coconut milk, half of the stock and the chopped coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander.
  2. Spray a large wok or saucepan with low calorie oil spray, add the green curry paste and green chillies and stir-fry over a high heat for 2-3 minutes.
  3. Stir in the chicken and cook for 5 minutes or until the chicken is lightly browned.
  4. Stir in the coconut milk mixture, the remaining stock, lime leaves, Thai fish sauce, sweetener and aubergines. Simmer uncovered for 15-20 minutes, stirring occasionally.
  5. Add the green beans and continue to simmer for 2-3 minutes.
  6. Remove the pan from the heat and stir in the lime juice. Serve garnished with coriander sprigs and red chilli slivers.
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