Healthy Thai Green Curry

Written by Sophie

Recently one of my friends told me that you could use almond milk instead of coconut milk in Asian curries, so I gave it a go and it really was delicious!

Coconut milk is very good for you, so there really is no problem in using it, but Almond milk also has many benefits, plus is much lower in calories yet still contains good fats.  It is also cheaper to buy (in the UK) and you can use the rest of it for plenty of other things..


For the paste:

  • 1 stalk of lemongrass
  • 2 spring onions (or could use 2 shallots or a small onion)
  • 1 fresh green chilli
  • 2 cloves of garlic
  • 3cm fresh ginger
  • a small bunch of fresh coriander
  • ½ teaspoon coriander seeds
  • 4 fresh or dried kaffir lime leaves
  • 1 tablespoon tamari sauce (or soya sauce if you don’t mind a little gluten in there)
  • ½ tablespoon fish sauce

For the curry (serves 4 people):

  • 200ml (unsweetened) almond milk
  • 1/2 lime
  • 1 medium onion
  • 4 x chicken breasts
  • 150g green beans

For the cauliflower rice (for 4 people):

  • 1.5-2 whole cauliflowers
  • 2 Tsp oil
  • 1 tsp ground coriander
  • 1/2 lime


1) First make the paste, you can even do this in advance if you have time.  All you need to do is blend all of the ingredients together!  I used a handheld blender because I have tried using a big blender and a food processor and neither of these worked at all because the volume of the paste isn’t huge.  Therefore I would advise you to use a handheld, or one of the mini processors.  And if you’re feeling really strenuous then you could even use a pestle and mortar.

2) Once you’ve got the paste ready, heat up some oil in the pan and once that has heated up, fry the paste.  You don’t have to use all of it, I used about 2/3 of it because I like quite a strong taste but if you prefer it milder then you can add less.

3) Fry the paste for around 3-4 minutes and then add in the onion and the chicken, mixing well to ensure that everything is well coated in the paste.

4) Continue to stir until the outside of the chicken is sealed/white, then add the almond milk.  I used Alpro, but any other unsweetened almond milk will be fine.

3) Add 200ml to the chicken and onion mix, and stir for a few minutes to ensure the paste is mixing well with the milk.

4) Bring the mixture to just below boiling point (as anything higher than this will cause the almond milk to curdle as with dairy milk) and then leave to simmer and reduce for around 1 hour.  squeeze two quarters of a lime into the mix and leave in there to infuse and add flavour.  Do not add the beans at this stage as they will end up going soggy.

5) Whilst the curry is cooking, start to prepare your cauliflower rice.  Chop the cauliflower into smallish pieces, removing large parts of the ‘trunk’….

NB* I used a hand-held blender for the next part, but if you have a standard blender or food processor then it would probably be easier for you to use this as you can only do small portions at a time with the handheld.

6) Then blend until it resembles a rice/couscous texture and leave to one side until the curry is nearly ready.

7) With about 10 minutes to go until the curry is ready (the sauce should be looking fairly thick and had reduced a fair amount), add the green beans…

8) Put the lid on the pan you are cooking in to allow the beans to steam and cook through, and then prepare the cauliflower rice.

9) Heat the tsp of oil, then add the cauliflower mixture with the ground coriander and squeeze the lime over the mixture.

10) Continue to cook and stir for about 10 minutes until the cauliflower is heated through and the coriander and lime is well mixed in.

Then you are ready to serve!!  I served with a wedge of lime and some chilli flakes on the side for those who like a bit of extra spice.