Photo of Thai green chicken curry by WW

Thai green chicken curry

7 - 9
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Bring some Thai cusine into your kitchen with this delicious green curry. It cooks in just 30 minutes, and is mild enough for the whole family to enjoy.


Calorie controlled cooking spray

5 spray(s)


6 medium, peeled and sliced


2 clove(s), crushed

Chicken breast, skinless, raw

500 g, cut into chunks

Lemon Grass Stems

5 stem, very finely chopped, or 2 tsp prepared lemongrass

Root Ginger

2 teaspoons, or 2 tsp prepared ‘fresh’ ginger

Reduced Fat Coconut Milk, Canned (7.7% Fat)

400 ml

Vegetable stock cube(s)

1 cube(s), dissolved in 150ml hot water

Curry paste

4 teaspoons, Thai green curry paste, mild

Thai Fish Sauce

2 tablespoons

Coriander, fresh

2 tablespoons


1 teaspoons

Black pepper

1 teaspoons

Coriander, fresh

1 sprig(s), to garnish


  1. Heat a wok or large frying pan and mist with low fat cooking spray. Add the shallots, garlic and chicken and cook over a medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned.
  2. Add the lemongrass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce or soy sauce and coriander. Simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has reduced a little.
  3. Season to taste.