Healthier green chicken curry


For the curry sauce:

  • 2 big handfuls of spinach leaves
  • 2 sticks of lemongrass, roughly chopped
  • Thumb sized piece of peeled ginger roughly chopped
  • 2 cloves garlic
  • Juice and zest of 1 lime
  • Medium sized bunch coriander including stalks (reserving a few leaves for garnish)
  • 1 shallot
  • 2 spring onions
  • 1 green chilli deseeded
  • 1 tbsp. fish sauce
  • 1 tin of coconut milk

For the veg:

  • 1 medium courgette, cut into thin rounds
  • 120g fine green beans, cut in half stalks removed
  • 1 green pepper
  • A couple of handfuls of beansprouts

For the chicken:

  • 1 tbsp. sesame seeds
  • 2 chicken thighs’ skin-on
  • olive oil


  1. Season the chicken on both sides generously, fry in a non-stick frying pan with a little olive oil skin side down turning every so often for 20 minutes. Place a piece of grease proof paper and a smaller frying on top of the chicken thighs weighted down with something heavy and continue cooking for a further 8-10 minutes or until the skin is super crispy.
  2. Meanwhile fit a spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles.
  3. Add all the green curry sauce ingredients to a blender and blend until smooth and fragrant.
  4. Heat a large frying pan over a medium heat add a splash of oil and fry the courgette and green beans for 2-3 minute. Pour in the green curry sauce and cook rapidly for 2-3 minutes. Adjust the seasoning if necessary by adding in a little more fish sauce or lime juice.
  5. Take 2 large bowls and spoon in the green curry, divide the green pepper poodles, chicken and beansprouts between the 2 bowls and finish each with the reserved coriander leaves and a wedge of lime.




Preparation time: 45 mins

Serves: 2

Nutrition: n/a



Serve with a slice of flatbread to scoop up the delicious sauce!