I shouldn’t think there is much Thai about this, but it is low in calories, and apparently tastes delicious. I couldn’t find low-fat coconut milk in Sainsbury’s, so after a little Googling, I’ve decided to mix half a 400ml can of the good stuff with water and freeze the rest for next time.


  • 2 chicken breasts
  • 1/2 400ml can of coconut milk
  • 200ml water
  • 100g mushrooms, chopped
  • 1 leek, chopped
  • 1 inch fresh ginger, chopped into fine match-sticks
  • 4 tsp green curry paste
  • 2 tbsp thai fish sauce
  • 1/2 orange pepper
  • 100g (about half a large) courgette
  • 3-4 spring onions
  • a handful of chopped coriander leaves
  • a squeeze of lime
  • coriander and basil leaves to garnish

Dry fry the chicken. Add the coconut milk and water.

Then toss in the mushrooms, leek and ginger.

Add the curry paste and fish sauce.

Transfer to the oven for 25 minutes.

Then, add the pepper, courgettes and spring onions. They will cook in the heat of the curry.

Finally add a squeeze of lime, and a sprinkle of coriander and basil leaves.

Serve with white rice.