A lower-calorie way to make Thai Green Curry
Thai Green Curry — with charred chicken, vegetables and light coconut broth
Lean chicken and crisp vegetables simmer briefly in an aromatic green curry with restrained coconut milk, about 445 calories per serving.
For Thai Green Curry, manage moisture, measured fat and batch size, and check a visible texture or safe internal temperature before advancing. Thai Green Curry should keep the flavour and texture Australians expect, with distinct components and no greasy or watery residue.
What changes—and what stays
From with full-fat coconut cream and a large rice serve is often 650–850 kcal to 445 calories
Char chicken first and combine light coconut milk with stock instead of reducing coconut cream. Green chilli, lemongrass, galangal, makrut lime, Thai basil and fish sauce keep the curry vivid.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Char chicken first and combine light coconut milk with stock instead of reducing coconut cream | Green chilli, lemongrass, galangal, makrut lime, Thai basil and fish sauce keep the curry vivid. |
How the flavor stays
Green chilli, lemongrass, galangal, makrut lime, Thai basil and fish sauce keep the curry vivid.
A cost rule that survives inflation
Green beans, capsicum and eggplant stretch 1.2 kilograms of chicken across eight bowls.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.2 kgskinless chicken breast
- 800 mllight coconut milk
- 700 mlsalt-reduced chicken stock
- 1.2 kgeggplant, green beans and capsicum
- 480 gjasmine rice, dry
- 140 ggreen curry paste
- 35 mlfish sauce and lime juice
- 45 gThai basil and coriander
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Cut chicken evenly, pat dry and salt lightly; keep vegetables in separate piles by cooking time.
Look for: Chicken is matte and every vegetable piece is bite-sized and dry.
Step 2 · follow the visible cue
Build the flavour base
Sear chicken in two batches, remove it, then fry curry paste until intensely fragrant.
Look for: Chicken has browned edges and the paste darkens without scorching.
Step 3 · follow the visible cue
Cook with precise heat
Add stock and coconut milk, then simmer eggplant before adding beans, capsicum and chicken.
Look for: Eggplant is tender while beans stay bright and chicken reaches 74°C.
Step 4 · follow the visible cue
Finish and verify texture
Turn off the heat, season with fish sauce and lime, then fold through basil and portion with rice.
Look for: Broth is aromatic and fluid, with no split oil layer.
Calories at the same serving size
200 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Thai Green Curry within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
Cool Thai Green Curry within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
Frequently asked questions
Can Thai Green Curry be prepared a day ahead?
Yes. Prepare the slower components ahead, but keep crisp, fresh and noodle or pastry elements separate until finishing. Cool Thai Green Curry within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
What does the calorie figure for Thai Green Curry include?
It covers one stated serving from the listed quantities, including the specified starch or pastry; extra sides are not included. Char chicken first and combine light coconut milk with stock instead of reducing coconut cream.
- skinless chicken breast1.2 kg
- light coconut milk800 ml
- salt-reduced chicken stock700 ml
- eggplant, green beans and capsicum1.2 kg
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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