Thai Green Chicken Curry

This light and tropical thai green curry is bursting with the flavour of coconut, ginger and lime!GreenCurry240x90

Ingredients – Serves 4 Adults

  • 450g / 1lb of chicken fillets, diced
  • 1 tablespoon of olive oil
  • 1 medium onion, dicedchickencurry_table
  • 1 clove of garlic, chopped finely
  • 1 inch piece of fresh ginger, peeled and grated
  • 1 tablespoon of green curry paste
  • 1 x 400g tin of low-fat coconut milk
  • 1 tablespoon of tomato puree
  • 1 lime
  • 1 teaspoon of fish sauce or soy sauce
  • 1 red chilli, seeds removed and diced
  • 100g / 3½ oz. of frozen peas, defrosted


  • First cook the chicken. You can either grill it, or poach the chicken –by putting the chicken breasts in water in a large pan, bring to the boil and cook for 20 to 25 minutes, this keeps the meat plump and moist
  • Heat the oil in a wok. Add the onion and fry gently until it is softened
  • Add ginger, chili, garlic and curry paste
  • Add the tomato puree and coconut milk and stir well
  • Add the peas
  • Bring to the boil and allow to simmer gently, until it has thickened slightly
  • Cut the lime in half, juice and zest 1 half of the lime, and cut the other half into wedges
  • Add the cooked chicken, lime juice and zest and simmer for another ten minutes

Serving Suggestions
Serve with brown rice and lime wedges
Once you add a source of carbohydrates for example basmati or wholegrain rice, both these affect blood glucose levels and will need to be counted towards the overall carbohydrate content of the meal.
Source: safefood