Nutritional Information
Energy (kcal) 604 kcal
Energy (kJ) 2529 kJ
Protein (g) 28.7 g
Carbohydrate incl. fibre (g) 59.0 g
Carbohydrate excl. fibre (g) 52.7 g
Sugar (g) 13.8 g
Fibre (g) 6.3 g
Fat (g) 28.6 g
Saturated Fat (g) 7.9 g
Unsaturated Fat (g) 17.8 g
Monounsaturated Fat (g) 8.3 g
Polyunsaturated Fat (g) 9.5 g
Trans Fat (g) 0.1 g
Cholesterol (mg) 106 mg
Sodium (mg) 1026 mg
Salt (g) 2.56 g
Vitamin A (IU) 1633 IU
Vitamin C (mg) 48.0 mg
Calcium (mg) 73 mg
Iron (mg) 4.03 mg
Potassium (mg) 775 mg

Thai Green Chicken Curry

Thai Green Chicken Curry | Healthy Curry Recipes - Flora ProActiv

This Far Eastern favourite is guaranteed to warm you up on chilly evenings. This Thai green chicken curry blends exotic spices and flavours into a mouth watering dish.

  • Serves: 4
  • Prep: 30 min
  • Cook: 20 min


  • 2 tbsp vegetable oil
  • 4 spring onions, chopped
  • 2 garlic cloves, sliced
  • 3 tbsp Thai green curry paste
  • 425 ml chicken stock
  • 1 tbsp Thai fish sauce
  • 1 tbsp lime juice
  • 350 grams chicken breast fillets, cubed
  • 1 red bell peppers, seeds removed and sliced
  • 115 grams green beans, halved lengthways
  • 1 small aubergine, cubed
  • 55 grams creamed coconut, roughly chopped
  • 3 tbsp chopped fresh coriander
  • 225 grams medium egg noodles
  • 40 grams Flora pro.activ buttery spread


  1. Heat oil in a pan and cook the spring onions and garlic, stirring occasionally, until soft and golden brown
  2. Stir in the curry paste and cook for 2 minutes
  3. Add the stock, fish sauce and lemon juice and simmer gently for 5 minutes
  4. Stir in the chicken, peppers, beans and aubergine and season. Bring to the boil and simmer gently for 10 to 15 minutes, stirring occasionally, until the chicken and vegetables are cooked and tender
  5. Add the creamed coconut and stir until melted
  6. Cook the noodles according to pack instructions, drain and add the Flora ProActiv spread and coriander
  7. Serve the noodles topped with the curry and sprinkled with the remaining coriander