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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