A lower-calorie way to make Thai green chicken curry
Thai green chicken curry with vegetables and lighter coconut broth
Chicken, green curry paste, vegetables and a lighter coconut broth make a fragrant Thai green curry for about 490 kcal with rice.
A green curry needs enough coconut aroma but not an entire tin per serving. The paste fries in the thick coconut portion first, then reduced-fat coconut milk and stock form the broth. Chicken and vegetables are added in sequence so both stay tender and brightly coloured.
What changes—and what stays
From with full-fat coconut milk and a large rice portion often 700–950 kcal to 490 calories
Use reduced-fat coconut milk diluted with stock, measure the rice and fill half the curry volume with green vegetables. Frying green curry paste releases chilli and herb oils; lime leaf, basil, fish sauce and lime balance the coconut broth with heat and acidity.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use reduced-fat coconut milk diluted with stock, measure the rice and fill half the curry volume with green vegetables | Frying green curry paste releases chilli and herb oils; lime leaf, basil, fish sauce and lime balance the coconut broth with heat and acidity. |
How the flavor stays
Frying green curry paste releases chilli and herb oils; lime leaf, basil, fish sauce and lime balance the coconut broth with heat and acidity.
A cost rule that survives inflation
Frozen green beans and supermarket chicken thighs work well year-round, while one jar of curry paste seasons several family meals.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 900 gskinless chicken thigh fillets
- 800 mlreduced-fat coconut milk
- 500 mlreduced-salt chicken stock
- 360 gdry jasmine rice
- 500 ggreen beans
- 400 gcourgettes
- 250 gpeppers
- 90 gThai green curry paste
- 20 mlfish sauce
- 3limes
- 30 gThai basil or coriander
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Cut ingredients by cooking time
Slice chicken evenly, cut courgette and pepper into larger pieces, and trim green beans so every group can be added at the right moment.
Look for: Chicken strips match in thickness and each vegetable group is uniform, dry and held separately.
Step 2 · follow the visible cue
Fry the curry paste
Spoon the thick coconut portion into a wide pot and fry the curry paste until fragrant before gradually stirring in the remaining milk.
Look for: The paste darkens slightly and smells aromatic, with tiny green oil beads but no scorched black spice.
Step 3 · follow the visible cue
Poach chicken before vegetables
Add stock and chicken, maintain a gentle simmer until nearly cooked, then add beans, courgette and pepper in that order.
Look for: Chicken is tender, beans remain bright and the courgette keeps defined edges rather than collapsing.
Step 4 · follow the visible cue
Balance and portion with rice
Add fish sauce and lime off the heat, fold in basil, and divide curry and measured cooked rice among six bowls.
Look for: The broth tastes salty, hot and bright in balance, with herbs still green and no heavy coconut film.
Calories at the same serving size
221 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
Chill curry and rice separately within two hours and keep for two days. Reheat once until steaming; add fresh lime and herbs after heating.
Chill curry and rice separately within two hours and keep for two days. Reheat once until steaming; add fresh lime and herbs after heating.
Frequently asked questions
Why did the curry turn oily?
Full-fat coconut milk or prolonged hard boiling can split it. Use moderate heat and the measured reduced-fat milk.
Can frozen vegetables be used?
Yes. Add them directly from frozen near the end so they do not overcook while thawing.
- skinless chicken thigh fillets900 g
- reduced-fat coconut milk800 ml
- reduced-salt chicken stock500 ml
- dry jasmine rice360 g
CaloNote · mobile analysis example
Check the Thai green chicken curry serving you actually made
Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
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.
- Food Safety Authority of Ireland — Healthy eating guidance
- Irish Universities Nutrition Alliance — Food composition data
Published and last reviewed: August 25, 2026
Make another familiar dinner lighter
Rice pudding: a lighter Irish recipe with a clear doneness check
Irish Rice pudding for eight: start rice in water, add milk gradually, and bake slowly with only occasional stirring. The measured formula uses short-grain rice, low-fat milk, water, raisins, and maple syrup; the reliable finish is the grains are tender and suspended in creaminess without a dry skin. About 345 kcal per portion.
See the recipe
Bread and butter pudding: a lighter Irish recipe with a clear doneness check
Irish Bread and butter pudding for eight: dry the bread, pour measured custard in stages, and bake until only a soft centre remains. The measured formula uses wholegrain bread, low-fat milk, eggs, raisins, and butter; the reliable finish is the corners are crisp and the custard does not leak when spooned. About 345 kcal per portion.
See the recipe