Low-calorie Thai green vegetable curry recipe

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This low-calorie Thai green vegetable curry takes just 20 minutes to cook and includes three of your 5-a-day

Low-calorie Thai green vegetable curry
(Image credit: Alamy Stock Photo)
  • Low-fat
  • Vegetarian
  • healthy
Serves4
SkillEasy
Preparation Time25 mins
Cooking Time20 mins
Five A DayThree
Cost RangeCheap
Nutrition Per PortionRDA
Calories197 Kcal10%
Sugar10.3 g11%
Fat13.1 g19%
Saturated Fat7.2 g36%
Protein5.7 g11%
Carbohydrates13.5 g5%

Our low-calorie Thai green vegetable curry is under 200 calories per portion and is cheap and easy to make.

When it comes to low-calorie meals, you might not think curry can be on the menu. But this recipe is just 197 calories per portion. This is without any rice or bread on the side but you could opt for rice noodles and still keep the calorie count below 400. 

Ingredients

  • 15ml (1tbsp) oil
  • 175g (6oz) shallots, peeled and halved
  • 30ml (2tbsp) Thai green curry paste
  • 400ml can reduced-fat coconut milk
  • 450g (1lb) cauliflower florets
  • 1 red pepper, deseeded and cut into strips
  • 175g (6oz) green beans, halved
  • 100g (4oz) baby sweetcorn, halved
  • 30ml (2tbsp) soy sauce
  • Juice of half a lime
  • Fresh coriander, to garnish

WEIGHT CONVERTER

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Method

  1. Heat the oil in a large deep frying pan and fry the shallots for 5 mins. Stir in the curry paste and cook for 1 min then pour in 1 litre (1¾ pt) water and the coconut milk.
  2. Add the cauliflower and simmer gently for 10 mins then add the pepper, green beans and sweetcorn. Simmer for a further 6-8 mins until all the vegetables are just tender.
  3. Stir in the soy sauce and lime juice, and season to taste with salt and freshly ground black pepper. Serve in bowls garnished with fresh coriander leaves.

Top tips for making low-calorie Thai green vegetable curry

If you prefer a spicier flavour, fry a finely chopped red or green chilli with the shallots.

What can I serve with a low-calorie Thai green vegetable curry?

Sticking to 75g of either rice or noodles per person will ensure that this dish stays well under 300 calories. If you prefer, simply increase the vegetable quantities and enjoy the curry on its own. 

How long does curry last?

Once cooked, any leftovers will keep in the fridge for a couple of days if stored in an airtight container. Reheat in the microwave or on the hob until piping hot.

How many calories in a Thai green vegetable curry?

This recipe has 197 calories per portion and 7.2g saturated fat. 

Profile picture of Jessica Ransom
Jessica Ransom

“Feel free to swap any of the veg for whatever you have in the fridge that needs using up. Thinly sliced carrots work well and broccoli florets are delicious too.” 

For this recipe you need a large deep drying pan, food writer Jessica Ransom recommends this one from Meyer.

Meyer Accent Deep Frying Pan Non Stick 26cm - View at Amazon

Meyer Accent Deep Frying Pan Non Stick 26cm - <a href="https://amazon.co.uk/Meyer-81217-Anodized-Nonstick-Aluminum/dp/B09JVQTDHX?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&smid=A3P5ROKL5A1OLE&th=1&tag=hawk-future-21&ascsubtag=hawk-custom-tracking-21" data-link-merchant="amazon.co.uk"" target="_blank" rel="nofollow">View at Amazon

Food writer Jessica Ransom says: “I have this pan at home and love it. It’s lightweight, compatible with an induction hob and incredibly durable.” You can also buy a universal lid that fits on top of a range of the Meyer pans. This is great if you’ve got limited storage space. 

You might also like our easy Thai curry or the Hairy Bikers Thai chicken curry.  This classic Thai green curry is another great alternative to a takeout but for something more indulgent, try Wagamama's katsu curry recipe.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies

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