A lower-calorie way to make Thai Green Curry
Thai Green Curry — with chicken, vegetables and jasmine rice
Chicken and crisp vegetables in aromatic green curry make a bright bowl at about 490 kcal, about 490 kcal per serving.
The thick portion of light coconut milk is reduced first and green curry paste fries in it until glossy. Chicken then poaches gently. The curry should smell fresh and herbal, with vivid vegetables and juicy chicken in a glossy sauce that is neither watery nor split.
What changes—and what stays
From with full-fat coconut milk, sugar and large jasmine rice serve often 650–900 kcal to 490 calories
Fry curry paste in reduced light coconut milk and use a measured rice portion with abundant vegetables. Fried green curry paste, kaffir lime leaf, fish sauce, Thai basil and lime create heat, salt and herbal lift.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Fry curry paste in reduced light coconut milk and use a measured rice portion with abundant vegetables | Fried green curry paste, kaffir lime leaf, fish sauce, Thai basil and lime create heat, salt and herbal lift. |
How the flavor stays
Fried green curry paste, kaffir lime leaf, fish sauce, Thai basil and lime create heat, salt and herbal lift.
A cost rule that survives inflation
Cabbage, carrots and frozen beans create six large bowls with 700 grams of chicken and one can of coconut milk.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 700 gchicken breast
- 360 gjasmine rice, dry
- 400 mllight coconut milk
- 600 gcabbage
- 400 gcarrots
- 350 ggreen beans
- 45 ggreen curry paste
- 25 mlfish sauce
- 6kaffir lime leaves
- 2limes
- 30 gThai basil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Reduce the thick coconut portion
Spoon the thick coconut milk into a wide pan and simmer until close bubbles leave visible trails
Look for: The coconut base looks glossy and concentrated rather than thin and milky
Step 2 · follow the visible cue
Fry green curry paste
Stir paste and lime leaves through the coconut base until the colour deepens and aroma opens
Look for: The paste is glossy and fragrant without raw sharpness or scorched dark flecks
Step 3 · follow the visible cue
Poach chicken below a boil
Dilute with remaining coconut milk and water, then gently cook even chicken pieces
Look for: The chicken is plump and nearly cooked while the green sauce remains smooth
Step 4 · follow the visible cue
Cook vegetables and finish fresh
Add carrot, beans and cabbage by firmness and finish with fish sauce, lime and basil
Look for: Vegetables remain bright and crisp in a glossy aromatic sauce without a water layer
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
Cool Thai Green Curry within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount required.
Cool Thai Green Curry within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount required.
Frequently asked questions
Can Thai Green Curry be prepared a day ahead?
Yes. Keep crisp, fresh and starchy components separate, then combine them only during gentle reheating. Cool Thai Green Curry within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount required.
What does the calorie figure for Thai Green Curry include?
It covers one of the stated number of servings and only the listed ingredient quantities, not extra sides or sauces. Fry curry paste in reduced light coconut milk and use a measured rice portion with abundant vegetables.
- chicken breast700 g
- jasmine rice, dry360 g
- light coconut milk400 ml
- cabbage600 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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