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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