Chicken thai green curry


This is a super simple recipe that can be changed depending on your plan. Simply add more rice, change to cauliflower rice or use full fat coconut milk to play around with the macros and calories. 

 Photo credit - BBC GOOD FOOD


  • 1 Chicken Breast (120g)

  • Baby corn 25 g

  • Broccoli (50g)

  • Mushrooms (50 g)

  • 1 garlic clove

  • Half a small onion

  • Thai green curry paste, 1 tbsp

  • Red chilli (1 tsp)

  • Cashew Nuts (10g)

  • Rice - uncooked weight 30 g

  • Coconut, milk, canned, reduced fat, 0.3 can (120 ml)

  • Fresh coriander to serve

Per serving
kcal 466
Protein 34g
Carbs 45g
Fat 18g


  1. Rinse the rice and cook as per packet instructions. Finely chop onion, garlic, mushrooms and slice the chicken
  2. Cook rice as per instructions - use vegetable or chicken stock
  3. Pan fry in small amount of coconut oil for 5 minutes
  4. Add the paste and cook for further 3 minutes
  5. Add the chicken - cook for 3 minutes
  6. Add the veg and combine everything. Keep moving for 5 minutes
  7. Reduce the heat and add the coconut milk and simmer for 8 minutes. 
  8. Serve over rice and sprinkle with coriander