Thai green chicken curry

If you are a lover of spice you will enjoy this delicious Thai green chicken curry that is gluten, dairy, sugar and nut free – a healthier alternative to take out.

Serves: 4
Ingredients: 9
Serving size: 286 g
Total calories: 366
Protein: 23.8 g
Fat: 27.2 g
Carbohydrates: 11.3 g
Fibre: 5.1 g


  • 350g chicken, chopped into pieces
  • 1 tbsp Thai green curry paste (you might like more)
  • 1 tbsp cold pressed olive oil or coconut oil
  • 1 cup green peas and beans (fresh)
  • 1 cup broccoli, cut into florets
  • 1 head bok choy, roughly chopped
  • 1 cup coconut cream
  • ½ cup coriander
  • 2 tbsp fresh lemon juice
  • 2 whole red chilies (optional)


  1. Heat oil and curry paste in a pan on medium-low heat and heat for one minute.
  2. Add half the coconut milk and cook until oil appears on the top.
  3. Add chicken pieces and cook for around 10 minutes or until cooked through.
  4. Add the remaining coconut milk, green peas, beans, broccoli, Bok choy and lemon juice and simmer until tender.
  5. Garnish with coriander. Serve with boiled rice or a steamed vegetables for a lower carb option.
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