Green Thai Chicken Curry

A fragrant, coconut-rich Thai chicken curry at 244 calories. Warming spices, kaffir lime, and spinach in a silky coconut broth.

This Green Thai Chicken Curry delivers bold, aromatic flavor at just 244 calories per serving. Chicken breast simmers in a spiced broth of coconut milk, chicken stock, cardamom, kaffir lime leaves, coriander, turmeric, and fenugreek, with fresh spinach stirred in just before serving to keep it bright and vibrant. At 5 WW Classic Points per serving, it is a genuinely satisfying weeknight dinner that tastes far more complex than the time it takes to make.

Recipe Info

Serves: 4  |  Prep Time: 25 minutes  |  Cook Time: 30 minutes  |  Calories per serving: ~244

Nutrition per Serving (Estimated)

Protein: 32g  |  Fat: 9g  |  Carbohydrates: 8g  |  Fiber: 2g

WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 2 red onions, finely chopped
• 3 garlic cloves, finely chopped
• 4 skinless, boneless chicken breasts, cut into bite-sized dice
• 1 tablespoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon fenugreek seeds or ground fenugreek
• 1 small fresh chilli, finely chopped (seeds in for more heat)
• Seeds from 4 cardamom pods
• 4 kaffir lime leaves
• 300ml / 0.5 pint (1.25 cups) chicken stock
• 300ml / 0.5 pint (1.25 cups) reduced-fat coconut milk
• 2 tablespoons fresh basil, chopped
• 115g / 4oz fresh spinach, shredded
• Salt and freshly ground black pepper, to taste

Instructions

1. Dry-fry the aromatics. Preheat a non-stick wok or large frying pan over medium-high heat. Add the chopped red onions and garlic and dry-fry, stirring frequently, until softened and lightly colored, about 4 to 5 minutes.
2. Seal the chicken. Add the diced chicken to the pan and cook, stirring, until sealed and lightly colored on the outside. Season with salt and black pepper.
3. Add the spices. Stir in the ground coriander, turmeric, fenugreek, chilli, cardamom seeds, and kaffir lime leaves. Cook for 2 minutes, stirring continuously, until the spices are fragrant and coating the chicken evenly.
4. Add the liquids. Pour in the chicken stock and reduced-fat coconut milk. Add the chopped basil and stir to combine. Bring to a gentle simmer.
5. Simmer until thickened. Reduce the heat and simmer gently, uncovered, for 15 to 20 minutes, stirring occasionally, until the sauce has thickened to a creamy consistency and the chicken is cooked through.
6. Add the spinach and serve. Just before serving, stir in the shredded fresh spinach until just wilted. Taste and adjust seasoning, then serve immediately.

Serving Suggestions

• Serve over a small portion of steamed jasmine rice or cauliflower rice for a lower-carb option
• Warm whole-wheat flatbread or naan alongside for scooping up the coconut sauce
• Top with a small handful of fresh coriander leaves and a squeeze of fresh lime
• A cucumber and tomato salad dressed with rice vinegar and a pinch of chilli makes a cooling side
• Pair with steamed bok choy or broccolini for extra vegetables

Tips and Variations

• Kaffir lime leaves are available at Asian grocery stores and many supermarkets. They freeze well and can be used directly from frozen. If unavailable, substitute a teaspoon of lime zest.
• Reduced-fat coconut milk keeps the calorie count in check while still delivering the signature creaminess of a Thai curry. Full-fat coconut milk will produce a richer result at higher calories.
• The spinach wilts very quickly, so stir it in just before you are ready to plate. This keeps it bright green and vibrant rather than dull and overcooked.
• For extra heat, add an additional chilli or a pinch of dried chilli flakes with the spices.
• This curry works equally well with prawns or firm tofu in place of chicken.

Why This Recipe Works

The dry-frying technique for the onions and garlic at the start builds a caramelized, savory base without any added oil, keeping the calorie count low while creating genuine flavor depth. Adding the spices directly to the dry pan after the chicken seals them in maximum aroma before the liquids are added, which is the technique that makes this curry taste like it came from a restaurant rather than a home kitchen. Reduced-fat coconut milk does the heavy lifting for creaminess, while the kaffir lime leaves provide that unmistakable citrus fragrance that defines great Thai cooking.

Storage and Reheating

Store cooled curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has thickened. The curry also freezes well for up to 2 months. Add the fresh spinach after reheating rather than freezing it in the curry.

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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