Green Chicken & Vegetable Curry

Green Chicken & Vegetable Curry

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Main courses

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Difficulty Level: Moderate

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Numbers of Portions: 4

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Preparation time: 20 min



chicken fillets, skinned and chopped into small pieces

3 tsp

Thai green curry paste




pumpkin, peeled and chopped into bite-sized pieces


green beans, washed and sliced


light evaporated milk

2 tsp


Cooking oil spray

Curries made with a creamy base can be high in calories and often get ruled out if you’re following a weight loss maintenance plan. However, this doesn’t mean that all curries are off limits. You can still enjoy a curry dish with this green chicken and vegetable curry, which is a healthier, lower-calorie option.


  • • Place a large saucepan over a medium-high heat and lightly spray with cooking oil.
  • • Add the chicken pieces to the pan and stir-fry for 5-10 minutes, or until golden.
  • • Spoon the curry paste into the pan and stir until the chicken is coated.
  • • Next, add the water and the diced pumpkin, stir to combine, then cover with the lid and cook for about 5 minutes.
  • • Remove the lid, stir in the green beans and cook for a further 5 minutes, uncovered.
  • • While the green beans are cooking, in a small bowl, combine the evaporated milk and cornflour together. Then, add the mixture to the pan and bring to a boil.
  • • Stir occasionally, reduce the heat slightly and simmer uncovered for 5 minutes before serving.