Thai Green Curry


Slim Trim Recipes



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10 sprays Weighless spray or one-cal-per-spray oil

3 Chicken breasts, cut into bite sized pieces

3 Egg Plants (big, cut into 1cm ( ½ inch) pieces )

4tbsp Thai Green Curry Paste

120ml (1/2 cup) Chicken or Vegetable Stock (use bouillon for gluten free)

200ml (3/4 cup + 1 tbsp) light Coconut Milk

Small handful Mangetout (Snowpeas), roughly chopped

2 Kaffir Lime leaves (torn into pieces discarding the stem)

30g Sweet Basil leaves

1 red Chilli (big, sliced)

1 tsp Cornflour (Cornstarch) mixed with 1 tbsp cold water




Heat a large frying pan or wok and spray with the oil, add the chicken and fry for 5 minutes or until nearly cooked through. Add the egg plant and fry for another minute, then add the curry paste. Cook for 1 minute or two until the paste starts to release its fragrance, then add in the stock. Bring to a gentle bubble and allow to simmer for 2-3 minutes.

Stir in the coconut milk and mangetout and heat it through, don’t let it come to the boil or the sauce may separate.

Simmer until the egg plants are slightly soft (about 4 minutes). Then add the kaffir lime leaves and half of the basil leaves.

Turn off the heat and serve garnished with the red chillies, the remaining basil leaves and remaining thickened coconut milk.


Serve as is, or if you like it a little thicker you can stir in the cornflour and water mixture. Serve over rice topped with lime wedges and coriander (cilantro), roughly torn.