Weeknight Thai Green Curry
Proper green curry heat in under half an hour: chicken, green beans, and peppers in a sauce built on good curry paste and light coconut milk, finished with lime and basil. Fragrant, spicy, and 300 calories a bowl before rice.
Method
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Spoon the thick cream from the top of the coconut can into a hot wok and fry the curry paste in it for 2 minutes until fragrant and sizzling.
💡 Tip: This is the flavor step. The paste should smell loud before anything else goes in. -
Add the chicken and stir-fry 3 minutes to coat.
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Pour in the rest of the coconut milk and the broth, add the green beans, and simmer 8 minutes.
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Add the pepper for a final 3 to 4 minutes, until the chicken is cooked and the vegetables are crisp-tender.
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Season with the fish sauce, honey, and lime juice, then tear in the basil off the heat.
💡 Tip: Taste before salting anything — fish sauce and paste carry plenty.
Notes
The curry paste is the engine — buy a Thai brand jar and use it generously.
Frying the paste in the thick top of the coconut milk until fragrant is the step that separates curry from soup.
Light coconut milk halves the fat of full-fat with the paste covering the difference.
Nutrition is the curry only. Rice gets tracked separately.
Nutrition Information
| Calories | 300kcal |
| Total Fat | 12g |
| Total Carbohydrates | 13g |
| Protein | 37g |
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Frequently Asked Questions
How spicy is green curry?
Green is traditionally the hottest of the Thai curry pastes, but jar brands vary a lot — 50g of a mainstream brand lands medium. Scale the paste up or down to taste; the structure of the dish is unchanged.
What are the macros with rice?
Add 60g dry jasmine rice per person for roughly 215 extra calories and 47g carbs, keeping the full plate near 515. Cauliflower rice keeps it under 350 and soaks the sauce just as well.
Can I vary the protein and veg?
Freely — shrimp (3 minutes, added late), tofu, or leftover roast chicken all work, and bamboo shoots, courgette, or broccoli slot in for the beans. The paste-coconut base is a template; keep the frying step and it all tastes right.
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