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Thai chicken curry


Replacing coconut milk with low fat coconut yoghurt removes a lot of the calories but none of the taste!

15 mins

30 mins

261 kcals

serves 6



Thai curry is such a classic- I used to make it at least once a week and always with full-fat coconut milk! If you find a good quality ready-made curry paste it really is the easiest meal to throw together. I have always used the May Ploy curry paste- green or red- it is so good that for me it’s not worth all the effort of making my own (well I would if I had a load of time on my hands!). This is what it looks like, and you can get it in most major supermarkets- I’ve deifnitely seen in Tesco, Sainsburys and Morrisons. I also used to pick it up in Chinatown in London, and if you have a Chinese supermarket nearby they are likely to have it. This is what it looks like:


If you can find this one then I really recommend getting it, it tastes way better than any other ready made one I have ever bought, and it lasts forever (pretty much)!

I never thought I would find an acceptable replacement for coconut milk- I love coconut milk! I’ve tried just cutting down on the amount used but it leaves the curry watery and I like it to be a creamy sauce. Ages ago someone recommended trying coconut yoghurt, and I was very cynical- I really thought it would be one of those depressingly inadequate replacements where you may as well not bother having a Thai curry at all. BUT it really isn’t! It makes a lovely, creamy Thai curry that I think is AS GOOD as one with full-fat coconut milk! So there we go!

Butternut squash in Thai curry was a bit of a random discovery for me- I like to have extra veg in it and it was all I had in- it goes really well. I like to pre-roast mine and just add it in at the end.

For Slimming World:

Tesco low fat coconut yoghurt is 9 syns for a 450g pot, this is the one that I use

Mae Ploy curry paste: 6 syns per 100g

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Thai chicken curry

  • Author: Pip Payne
  • Total Time: 45 minutes
  • Yield: 4 1x


Replacing coconut milk with low fat coconut yoghurt removes a lot of the calories but none of the taste!

Syns: 2.5 per portion


  • 3 chicken breasts (diced)
  • 1 butternut squash (peeled and cubed (or a packet of pre-prepared))
  • 1 onion (diced)
  • 1 dessert spoon (approx 20g red or green thai curry paste)
  • 1 450 g tub low fat coconut yoghurt (I use Tesco’s)
  • Fresh coriander to serve
  • fresh lime wedges to serve
  • low calorie cooking spray/spray oil


  1. Preheat oven to 180c
  2. Scatter the butternut squash cubes over a baking tray and spray with cooking spray/spray oil. Roast for 30 minutes
  3. While the squash is roasting, fry the onion for 3-4 minutes until softened and add in the chicken.
  4. Stir-fry gently for about 10 minutes until no pink is showing on the chicken.
  5. Add in the curry paste and fry gently for another 5 minutes.
  6. In a small saucepan, gently heat through the yoghurt for a couple of minutes.
  7. Add the roasted butternut squash into the chicken pan, stir through the warmed yoghurt and simmer gently for a couple of minutes.
  8. Serve with basmati rice (I like to stir lime juice and chopped coriander through the rice, and also sprinkle on top of the curry)


Just a little note- this curry paste is pretty spicy, err on the side of caution if you don’t like very hot food! you may just want to add a really little bit to start with. I eat a lot of chilli, and I find this quite hot (but love it!)

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

2 thoughts on “Thai chicken curry”

  1. Love the look of this recipe but wondering if you can substitute the squash with other veg, like peppers and mange tout?

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