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Thai green chicken curry

average rating is 3 out of 5, based on 150 votes

Welcome to this delicious and healthful spin on a classic dish!

This Low-Carb, High-Protein, Mediterranean-Style Thai Green Chicken Curry recipe is perfect for those following the SOZA Weight Loss Program, or anyone looking for a flavorful, nutritious meal. Made with lean chicken, vibrant vegetables, and light coconut milk, this curry is not only diabetic-friendly but also a feast for the senses.

Serving Suggestions:

Serve this aromatic curry hot, garnished with additional fresh herbs. For a truly Mediterranean touch, pair it with a leafy green salad dressed with lemon and olive oil. If you want to add a low-carb side, try a bed of cauliflower rice. A squeeze of fresh lime juice just before eating adds a refreshing tang that perfectly complements the richness of the curry.



Prep Time

20 Minutes

Total Time

40 Minutes






Low-Carb High-Protein Mediterranean-Diet Thai-Cuisine Diabetic-Friendly Soza-Weight-Loss-Compatible Healthy-Recipes Weight-Loss-Recipes Gluten-Free Dairy-Free Sugar-Free Poultry Curry Easy-Dinner-Ideas Chicken curry Green Chicken Curry Thai Green Chicken Curry


2 boneless, skinless chicken breast, cut into bite-sized pieces

1 tablespoon Thai green curry paste

Cooking spray

1/2 large onion, thinly sliced

1 clove garlic, minced

1/2 bell pepper (any color), thinly sliced

1/2 cup of zucchini, sliced

1/2 cup of cherry tomatoes

(1/2 of a 13.5 fluid ounce can) of light coconut milk

1/2 tablespoon lemon juice

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley


  1. Spray a large pan with cooking spray and heat over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes.

  2. Add the garlic and Thai green curry paste to the pan and sauté for another 1-2 minutes, stirring constantly, until fragrant.

  3. Add the chicken to the pan and cook until it's no longer pink in the center, about 5-7 minutes.

  4. Add the bell pepper and zucchini to the pan and stir to combine. Cook for another 2-3 minutes until the vegetables begin to soften.

  5. Pour the light coconut milk into the pan. Stir well to combine and bring the mixture to a simmer.

  6. Reduce the heat to low and let the curry simmer for about 10-15 minutes, until the chicken is fully cooked and the flavors have melded together.

  7. Stir in the cherry tomatoes, lemon juice, fresh basil, and parsley. Let the curry simmer for another 2-3 minutes to allow the tomatoes to soften and the herbs to release their flavors.

  8. Serve the curry hot. If desired, garnish with additional fresh herbs.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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