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5-2 Diet Recipe: Thai Green Chicken Curry and Rice

Cooking is one of Eileen's passions, and she hopes that you'll try out her recipes and enjoy them.


This is a delicious, easy-to-make Thai green chicken curry that I'm sure you and your family will love. The curry comes in at a meager 245 calories, which is half the amount allotted on your fasting day, leaving you room for rice or—if you're anything like me—some garlic naan bread to accompany this. Just be careful to check the calories on the naan that you buy, as some of them are very heavily calorie-laden.


Serves 6

  • 450g / 1lb Free Range Chicken Breasts, skinless
  • 200g / 8oz Organic New Potatoes
  • 100g / 4oz Organic Green Beans
  • 400ml can Coconut Milk
  • 1 rounded tbsp Thai Green Curry Paste
  • 2 tsp Thai Fish Sauce, also known as Nam Pla
  • 3 Kaffir Lime Leaves, finely shredded
  • A handful of fresh Basil Leaves
  • 1 Organic Garlic Clove, crushed
  • 1 tbsp Vegetable or Sunflower Oil
  • 1 tsp Caster Sugar


  1. Cut the new potatoes into chunks and rinse in cold water to get rid of any starch.
  2. Trim the ends from your green beans and cut into halves.
  3. Boil the potatoes for 5 minutes and then pop in the green beans and cook for another 3 minutes and then drain and put aside.
  4. In a wok or large frying pan, heat the oil until very hot, put in your Thai Green Curry paste and crushed garlic and cook for a few seconds.
  5. Turn down your heat to low to medium and add your coconut milk letting it come up to a gentle bubble.
  6. Stir in the nam pla/fish sauce, caster sugar and the chopped chicken breast, cover and simmer this gently for about 8 minutes, longer cooking will make the chicken tough and you want this beautifully tender to complement the velvety sauce.
  7. Take your reserved potatoes and green beans and add them to the curry to heat through.
  8. Meanwhile, finely shred your kaffir lime leaves and basil, retaining some for garnishing the finished dish. Note: If you don't have fresh leaves you can use dried crushing them if they are whole.
  9. Remove from the heat and garnish with the remaining leaves.

If you do your preparation beforehand, you will find that the dish will only take about 20 minutes to cook which is quicker than most of today's ready-prepared meals and it definitely tastes a hundred times better, plus you know exactly what went into your meal.