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

Updated on September 1, 2013

The ultimate classic Thai Green Chicken Curry, easy to prepare, 20 minutes to cook, totally delicious and only 245 calories - perfect for the 5:2 Diet.

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This is a very delicious, easy to make Thai Green Chicken Curry I'm sure you and your family will love, the curry itself comes in at a very low 245 calories which is half the amount of the calories allotted on your fasting day leaving you room for rice or if you're anything like me I prefer a 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.

Fresh from our very own allotment
Fresh from our very own allotment


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

  • Cut the new potatoes into chunks and rinse in cold water to get rid of any starch.
  • Trim the ends from your green beans and cut into halves.
  • 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.
  • 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.
  • Turn down your heat to low to medium and add your coconut milk letting it come up to a gentle bubble.
  • 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.
  • Take your reserved potatoes and green beans and add them to the curry to heat through.
  • 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.
  • 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.

I have a foolproof, no mess, no fuss way of cooking rice which you can find on this link and I put the rice on before I start the meal and it is sitting waiting for me to finish making the curry, so no panic to try to time everything. See for yourself on the link below:


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    • Eileen Goodall profile image

      Eileen Goodall 4 years ago from Buckinghamshire, England

      The chicken in this is wonderful, I think sometimes we all overcook chicken, this is almost poached and cooked to perfection.

    • newusedcarssacram profile image

      newusedcarssacram 4 years ago from Sacramento, CA, U.S.A

      The recipe is quite simple, but the chicken looks absolutely delicious.

    • Vacation Trip profile image

      Susan 4 years ago from India

      This looks yummy.

    • Rob Winters profile image

      Rob Winters 4 years ago

      Love a good thai curry, looks tasty :)

    • Eileen Goodall profile image

      Eileen Goodall 4 years ago from Buckinghamshire, England

      Glad to be of service Riviera Rose - let me know what you think after you've cooked it - such an easy recipe it's a breeze! If you fancy more of an Indian taste you can always use an Indian paste and omit the lemongrass, one of my favourites is Garlic Pickle which is also amazing mixed with mayonnaise for fabulous sandwiches.

    • Riviera Rose profile image

      Riviera Rose 4 years ago from South of France

      Looks delicious, I adore Thai food. That's two recipes of yours today that have made my mouth water! :)

    • Eileen Goodall profile image

      Eileen Goodall 4 years ago from Buckinghamshire, England

      Lots of good vitamins in potato skins, and these are lovely new potatoes that have just appeared in the local shops :D

    • Faith A Mullen profile image

      Faith A Mullen 4 years ago

      This looks amazing! I like how you left the skins on the potatoes. Saves time and looks beautiful.

    • Eileen Goodall profile image

      Eileen Goodall 4 years ago from Buckinghamshire, England

      Glad you all like it :D

    • ChitrangadaSharan profile image

      Chitrangada Sharan 4 years ago from New Delhi, India

      Very nice and delicious and the best part is, it is low in calories. Thanks for sharing.

    • LaThing profile image

      LaThing 4 years ago from From a World Within, USA

      With all those exotic ingredients it's bound to taste delicious! Have to give it a try..... Thanks for sharing, Eileen!

    • Eileen Goodall profile image

      Eileen Goodall 4 years ago from Buckinghamshire, England

      Thank you Carol it is really lovely and so quick to make.

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      Love curry..and this sounds delicious...I like all the organic! Voting up and pinning.