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
Method
- 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.
- 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.
- 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.
“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.
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.
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