Chicken and Courgette Green Curry

A Delicious Thai Favourite That Is So Easy To Make
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Thai
Keyword: Dairy Free, Gluten Free, High Protein, Low Carb, Main Course, Quick
Servings: 4 Servings
Calories: 259kcal


  • 1 Small Onion (Sliced)
  • 240 ml Coconut Milk (Canned)
  • 2 tbsp Green Curry Paste (or more/less to taste)
  • 240 ml Chicken Stock
  • 450 grams Chicken Breast (cut into bite-size pieces)
  • 1 large Courgette (Chopped)
  • 3-4 Handfuls Spinach
  • Coriander Leaves (to serve)


  • Place 2 tablespoons of coconut milk into a wok or large pan and add the onion. Cook for about 2 minutes, stirring occasionally. Then add green curry paste, mix well, and cook for another 2 minutes.
  • Add in the stock and the rest of the coconut milk, mix it, and bring it to a boil over high heat.
  • Next, add the chicken breast and cook for 5 minutes, then add the courgette and cook for another 4 minutes, stirring constantly.
  • Lastly, add in the spinach and cook until wilted, for 1-2 minutes. Sprinkle with coriander leaves to serve.
  • Best paired with a portion of jasmine rice.



Calories: 259kcal | Carbohydrates: 8g | Protein: 31g | Fat: 11g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 229mg | Potassium: 779mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1315IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 3mg