Skinny Thai Green Curry

  • Date February 04, 2014
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Skinny Thai Green Curry! Of course its not been going to be appealing or delicious as regular Thai curry that uses tons of coconut cream, oil and sticky rice, but eating this no regret curry will leave you satisfied and not having to unbutton your jeans. Also, way cheaper than ordering in, start cooking at home more! This was an unplanned recipe but was too delicious to not take photos and post.  

It was only 650 calories for the whole recipe!  We split three ways for less than 250 calories per serving. Why so low? Well one of the main reasons is to find a substitute for the rice. Spaghetti squash is only 42 calories a cup. White rice is 267 calories a cup. That is a huge difference and in my mind spaghetti squash absorbs the flavours more and tastes better! 


  • Coconut Milk (light) - 1 can
  • Broccoli/Cauliflower - 2 cups chopped
  • Crimini Mushrooms - sliced (8 oz or 227 g)
  • Firm Tofu - 1/2 package
  • Thai Basil - 1/4 package
  • Green Curry Paste - 1/2 cup (this is hot!)
  • Bean Sprouts - to garnish (around 1 cup)
  • Fish Sauce, 1-2 tbls
  • Lime juice - 1 “squirt”


I can't argue enough how important it is to cut and prep all of your vegetables and sauces. Chaos in the kitchen is not my thing! When it's all laid out and organized you can assess if you have missed any ingredients and then the cooking part becomes more relaxed as well.

Heat a large sauce pan on medium heat and spray with pam or use oil.
Add in green curry paste and cook for around 1 minute

Slowly add in the can of coconut milk, stirring to get the curry paste to absorb (around 5 minutes)

Add in the fish sauce, and the lime juice

Add cauliflower, broccoli and mushrooms and cook covered on medium for around 5-10 minutes

Add the thai basil and tofu and gently stir in and then simmer on low for another 20 minutes (keep covered)

Start cooking your rice or spaghetti squash and clean your dishes. Don’t be a mess. A clean kitchen is an inspirational kitchen. A dirty kitchen begs for you to get take out.
How to cook spaghetti squash? Check out the Twiced Baked Spaghetti Squash Recipe

Uncover 5 minutes before you are ready to eat dinner to boil off any excess liquid. I made mine thicker than I wanted as I like it runnier, but my husband was happy as he likes everything to mimic casseroles. 

Husband Friendly Version? 

Of course! Rice instead of spaghetti squash. Glass of wine and if i remember, he added sour cream as my "hot sensor" is slightly skewed as he put it politely.

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