Veg Packed Thai Green Chicken Curry and Cauliflower ‘Rice’

Deliciously creamy and fragrant, a Thai green curry is always popular. Use a good quality store-bought curry paste to fast-track this recipe and feel free to use fish instead of chicken for a Thai Green Fish Curry. This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!

Thai Green Chicken Curry with Lime Leaf, Peas, Courgette, Beans and Cauliflower ‘Rice’

Servings 4
Prep Time 15 mins
Cook Time 15 mins


  • 1 tsp oil
  • 1 onion, diced
  • 2 Tbsp Thai Green Curry Paste (store-bought)
  • 400g can lite coconut milk
  • 2 kaffir lime leaves, tough stem removed and thinly sliced
  • 1 tsp sweet chilli sauce
  • 1-2 tsp fish sauce
  • 500g boneless, skinless chicken thighs or breast, diced
  • 2 medium courgettes, sliced
  • cup frozen peas
  • 150g green beans, trimmed and cut in half

To serve

  • Asian herbs (coriander, mint, Thai basil)
  • Cauliflower rice (see recipe below)
  • 1 lime, or ½ lemon, cut into wedges


  • Heat oil in a large fry-pan on medium heat. Add onion and cook for 4-5 minutes until soft. If at any time onion is sticking to the bottom of the pan and burning, add 1-2 tablespoons of water, stir, and it should unstick.
  • Add curry paste and 3-4 tablespoons of the coconut milk, stir together until smooth and cook for 2-3 minutes until the paste if fragrant.
  • Add remaining coconut milk, kaffir lime leaves, sweet chilli sauce and fish sauce, stir and simmer for 3-4 minutes. Add chicken to simmering sauce, cover and cook for about 5 minutes before adding courgette, peas and beans; continue to cook for a further 3-4 minutes or until chicken is cooked through. Season to taste with more fish sauce if needed.
  • Scatter fresh herbs over the curry and serve with cauliflower rice. Squeeze over lime or lemon just before eating.


Nutrition information:
Energy: 443cals (1851kJ)
Protein: 39.8g
Carbohydrate: 20.3g (16.1g sugars)
Fat: 20.8g (12.9g saturated fat)
Calories: 443kcal

Cauliflower ‘rice’

Cauliflower rice is awesome – light, fluffy and the texture of cooked rice, it makes the perfect low-calorie, low-carb side to lots of dishes.
Servings 4
Prep Time 10 mins


  • 1 head cauliflower (about 750-800g including stem), cut into florets
  • 1 Tbsp butter or extra-virgin olive oil
  • ¼-½ cup chopped fresh parsley or coriander (optional)
  • Pinch of finely grated lemon zest


  • Place cauliflower florets in a food processor and briefly blitz until it resembles the texture of rice or couscous. You may have to do this in batches to avoid overcrowding the food processor. If you don't have a food processor, you can either finely chop the cauliflower or coarsely grate it.
  • Transfer to a large glass or microwavable bowl and microwave on high for a few minutes – this steams the cauliflower and evaporates moisture to make it extra fluffy. If you don't have a microwave, spread cauliflower out on an oven tray lined with baking paper and bake in a 200°C oven for 10-15 minutes until just tender and fluffy.
  • Toss hot cauliflower rice with butter/extra-virgin olive oil, herbs and lemon zest (if using), and season to taste with a little salt and pepper.


Nutrition information:
Energy: 92cals (385kJ)
Protein: 4.6g
Carbohydrate: 7.7g (6.7g sugars)
Fat: 4.0g (0.7g saturated fat)
Calories: 92kcal
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