Ingredients for Curry Paste:
4 Shallots chopped roughly
4 Garlic Cloves chopped roughly
3 Green Chillies chopped roughly
2 inch piece of Fresh Ginger grated
3 Lemon Grass Stems sliced (or use 3 tsps of a jar of lemon grass already mushed up)
Zest & Juice of 1 Lime
4 tsp Water
Handful of Coriander

Place all the ingredients into a mini blender and whizz it all up until all slushy 😀

Ingredients for Curry:
Low Fat Cooking Spray
400g Peeled Butternut Squash cut into chunks
1 Small Aubergine cut into chunks
Curry Paste (all of what you made above)
400ml can of Light Coconut Milk
200ml of Chicken or Vegetable Stock made from 1/2 a stock cube
400g Skinned Chicken Breast cut into strips
100g of Green Beans halved
1 tbsp of Whole Peppercorns
Handful of Coriander

1. Heat a large pan and spray some low fat spray adding the squash along with a generous splash of water. Sauté for 5 minutes and then add the aubergine adding more water if necessary. This is to prevent the vegetables sticking to the bottom of the pan. Cook for a further 3 minutes, then turn down the heat stirring in the curry paste you made previously.

2. Cook the vegetables for 5 minutes more stirring, then gradually add in the Coconut Milk and then the stock. Simmer for 10 minutes or until the vegetables are soft. Add the chicken and beans simmering for 5 minutes or until the chicken is cooked. Stir in the peppercorns and scatter the Coriander on top.

3. Add cooked white rice onto your plate, add your Thai Green Curry and enjoy 😀

This recipe takes approx 15 minutes to prepare & 30 minutes to cook. Serving 4, it has 497 calories per serving or 7.5 Weight Watchers Points


  1. My god woman! Y r u posting about food! I’m freaking hungry and this really isn’t helping! loooool!

  2. @nono – it is really really yummy & low fat… good for my diet 😀

    @Marzouq – I posted it last night, not my fault you read it this morning 😛

  3. low fat? really?

    anyway.. thanks for sharing the recipe michelle. cus, i am going to try it! 😛

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