I fell in love with Thai curries when travelling in Northern Thailand: the deep, tongue-tingling flavours of authentic Asian food just don’t compare to the jars of sauces you find in UK supermarkets.

However a cookery lesson in a Thai cooking school quickly opened my eyes to the jaw-dropping amounts of sugar and vegetable oil which Thai cooks add to each dish!

For this recipe I’ve kept the depth of flavours from the original recipe, but swapped added sugar and bad fats for vegetables, cooling fiery flavours with spinach and creamed coconut.

Thai Cooking Tip: This recipe uses a block of creamed coconut, which not only saves money but it also avoids the multitude of additives present in tinned coconut milk.

We love to see your versions of our recipes – share your photos and opinions of this healthy Thai Green Curry recipe with us via Twitter (@TrainEatGain) and tag Emma in it too (@FitFoodEmma).

Healthy Thai Green Curry

IngredientsHealthy Thai Green Curry

Serves: 6
Macros*: Calories 477, Protein 34g, Carbs 20g, Fat 29g

  • 700g chicken breast, diced
  • 6 tbsp lime juice
  • 3 garlic cloves, crushed
  • 1 large onion, peeled and diced
  • 1 small red onion, peeled and diced
  • 1 green chilli, diced
  • 4 tbsp Thai green curry paste – homemade or authentic Asian without additives or sugar (I love Mae Ploy’s)
  • 2 kaffir lime leaves
  • ½ lemongrass stalk
  • 1 tbsp coriander
  • 2 tbsp fish sauce
  • 320g spinach (fresh or frozen)
  • 600g green beans (fresh or frozen)
  • 600ml boiling water
  • 180g creamed coconut
  • 150g ripe avocado, mashed

Method

  1. Stir the creamed coconut into the boiling water until dissolved to make coconut milk.
  2. In a large wok, fry the garlic, chilli, white onion and red onion in the lime juice until soft and golden.
  3. Add the diced chicken and fry for 5 minutes.
  4. Meanwhile, steam the spinach and green beans.
  5. Trim the ends from the lemongrass stalk and bash the stalk with a rolling pin to release the oils.
  6. Add the Thai paste, kaffir lime leaves and lemongrass to the wok. Coat the onions and chicken in the paste and stir gently until the chicken has almost cooked.
  7. Pour the coconut milk, avocado and fish sauce into the wok. Stir in the steamed vegetables, then reduce the heat and simmer the curry on a low heat for 5 minutes.
  8. Remove the lemongrass from the curry and top with coriander before serving with extra vegetables (cauliflower and parsnip mash adds a lovely sweetness), jasmine rice or pearl barley.

Healthy Thai Green Curry

*Note: Macros are given per serving assuming 6 servings in total.