When it comes to weight loss, many of us assume we need to stick to bland, uninspiring meals to achieve our goals. But who said healthy eating had to be boring? I’m here to show you that you can enjoy bold, flavour-packed dishes like my Thai Green Curry, and still hit your fitness targets. This recipe is loaded with protein, filled with nutrient-rich veggies, and keeps you feeling full without overloading on calories. Perfect for meal prep or a family dinner, this Thai Green Curry is under 500 calories per serving, with almost 40 grams of protein!

Let’s dive into how you can recreate this mouth-watering curry that will satisfy your taste buds while helping you stay on track with your fitness journey.

Why This Thai Green Curry Works for Weight Loss

This Thai Green Curry is proof that weight loss doesn’t have to mean compromising on flavour or satisfaction. It’s packed with lean protein from the chicken, which is crucial for muscle maintenance and recovery, especially when you’re cutting calories. Plus, with only 7 grams of fat, it keeps the calorie count low without sacrificing the creamy richness you’d expect from a Thai curry.

The vegetables add fibre and essential nutrients, helping you stay full and nourished. And by using light coconut milk, you still get the creamy texture and authentic taste of Thai cuisine without the added fat from regular coconut milk.

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Step-by-Step Guide to Making Thai Green Curry

1. Prepare Your Green Curry Paste

The heart of a good Thai Green Curry is the fragrant paste, which you’ll make from scratch for maximum flavour.

In a blender or food processor, combine the following ingredients:

• 1 chopped onion
• 3 cloves of garlic
• 1 inch of galangal (or ginger)
• 1 stick of lemongrass (chopped)
• A handful of fresh coriander leaves
• Green chillies to taste
• A pinch of cumin and coriander powder

Blend into a smooth paste. If needed, add a splash of water to help the blending process. This paste will form the flavour base for your curry.

2. Cook the Curry Paste

Heat a large pan over medium heat. Add 200ml of light coconut milk and bring to a simmer. Once it starts bubbling, add your curry paste and cook for about 3-4 minutes, stirring frequently. This step will help release the flavours from the paste, making your curry rich and aromatic.

3. Cook the Chicken

Add your 500g of diced chicken breast into the pan and stir it through the curry paste. Let the chicken cook for about 5-7 minutes until it’s no longer pink. You can add a little chicken stock or water at this stage if the mixture seems too thick.

4. Add Vegetables

Once the chicken is almost cooked, add your chopped mushrooms, aubergine, and courgette to the pan. These vegetables are nutrient-dense and low in calories, making them the perfect addition to a weight loss-friendly meal. Stir everything together and let the vegetables cook for another 5 minutes.

5. Finish with Flavour

To complete your curry, add the rest of the coconut milk along with:

• 5 kaffir lime leaves (for an extra citrusy aroma)
• A squeeze of lime juice (for brightness)
• A dash of fish sauce, sugar, and salt to taste

Let the curry simmer for another 5-10 minutes, allowing the flavours to meld together.

6. Serve with Basmati Rice

Finally, serve your Thai Green Curry with 120g of basmati rice. The rice will soak up the delicious curry sauce and make this meal even more satisfying. You can also garnish with extra fresh coriander for a final burst of freshness.

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Why You’ll Love This Recipe

This Thai Green Curry is everything you could want in a weight loss meal. It’s deliciously spicy, creamy, and bursting with authentic Thai flavours. The combination of lean chicken, low-calorie vegetables, and light coconut milk keeps the calorie count in check, while the high protein content ensures you stay full and fuelled for hours.

What’s more, this recipe is super flexible. You can swap out the chicken for prawns, tofu, or turkey if you fancy a change. Plus, feel free to toss in whatever vegetables you have on hand—spinach, bell peppers, or green beans all work well.

By making the curry paste from scratch, you’re also avoiding the added sugars, sodium, and preservatives often found in store-bought curry pastes. This homemade version is healthier and tastier, and once you’ve made it, you’ll never want to go back!

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The Takeaway

This Thai Green Curry is proof that you don’t need to sacrifice flavour when you’re trying to lose weight. It’s a healthy, balanced meal that feels indulgent without overloading on calories. Whether you’re prepping for the week ahead or cooking a fresh meal for dinner, this curry will keep you satisfied and on track with your fitness goals.

If you’ve tried this recipe, I’d love to hear what you think! Let me know if you’d like to see more high-protein, low-calorie recipes, and remember, healthy eating doesn’t have to be boring!