A lower-calorie way to make Thai Green Chicken Curry
Thai Green Chicken Curry — with crisp vegetables and light coconut milk
Chicken and bright vegetables cook in a fragrant green curry with measured light coconut milk, about 435 kcal per serving.
Prepare wet and firm components separately, drive away excess moisture and combine only once each element has the right texture. The finished thai green chicken curry has clear browned surfaces, a moist centre and no greasy or watery layer.
What changes—and what stays
From with full-fat coconut milk and much rice often 600–780 kcal to 435 calories
Use light coconut milk, more vegetables and a measured curry paste and rice portion. Green curry paste, lime leaves, fish sauce, Thai basil and lime balance heat and herbs.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use light coconut milk, more vegetables and a measured curry paste and rice portion | Green curry paste, lime leaves, fish sauce, Thai basil and lime balance heat and herbs. |
How the flavor stays
Green curry paste, lime leaves, fish sauce, Thai basil and lime balance heat and herbs.
A cost rule that survives inflation
Cabbage, beans and carrots make 900 grams of chicken feed six.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 900 gchicken breast
- 700 mllight coconut milk
- 650 ggreen beans
- 550 gcabbage
- 450 gcarrots
- 80 ggreen curry paste
- 14 grapeseed oil
- 8kaffir lime leaves
- 60 gThai basil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Dry and sort every component
Cut chicken and vegetables evenly, dry them and arrange vegetables by cooking time.
Look for: Surfaces are dry and each ingredient is ready separately.
Step 2 · follow the visible cue
Fry curry paste until glossy
Cook paste and lime leaves in measured oil until darker and aromatic.
Look for: Paste is glossy with no black bitter spots.
Step 3 · follow the visible cue
Poach chicken below a boil
Add light coconut milk and chicken and keep the liquid below a rolling boil.
Look for: Chicken is nearly cooked and the green sauce remains smooth.
Step 4 · follow the visible cue
Add vegetables by firmness
Add carrots and beans before cabbage, then finish with fish sauce, lime and basil.
Look for: Vegetables are bright and sauce has not split.
Calories at the same serving size
196 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 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 Chicken Curry within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Thai Green Chicken Curry within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Thai Green Chicken Curry be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate components separate until serving. Cool Thai Green Chicken Curry within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Thai Green Chicken Curry include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Use light coconut milk, more vegetables and a measured curry paste and rice portion.
- chicken breast900 g
- light coconut milk700 ml
- green beans650 g
- cabbage550 g
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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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