There’s something about Thai green curry that feels slightly fancy. The colour. The aroma. The balance of heat, sweetness and creaminess.
But ordering it for one?
- Expensive.
- Often swimming in oil.
- And somehow always enough for three people.
Inspired by classic Green curry, this solo version gives you everything you love — fragrant herbs, tender chicken, creamy coconut sauce — without committing to a litre of coconut milk or a giant jar of curry sauce.
It’s:
- Ready in about 25 minutes
- Perfectly portioned
- Flexible with veg
- Freezer-smart
Exactly how curry for one should be.
Why This Curry Is a Smart Solo Choice
🥩 Lean Protein That Actually Satisfies
Using one chicken breast or thigh (150–180g) gives you:
- 30–35g protein
- Iron
- B vitamins
Plenty to keep you full without overdoing it.
🥦 Flexible Veg = Less Waste
This recipe works beautifully with:
- Fresh green beans
- Broccoli
- Zucchini
- Frozen stir-fry veg
Which means you can use what you already have instead of buying specialty ingredients that linger in your crisper drawer.
🥥 Coconut Milk — Used Strategically
We use ½ cup light coconut milk:
- Enough for richness
- Not so much that it feels heavy
- Freeze the rest flat in a zip bag for next time
That’s the Plan4One way.
Ingredients (Serves 1 Generously)
Protein
- 1 chicken breast or thigh (150–180g), sliced thinly
Aromatics
- ½ small brown onion, sliced
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
Flavour Base
- 1–2 tbsp green curry paste (adjust to taste)
Sauce
- ½ cup light coconut milk
- ¼ cup chicken stock or water
- 1 tsp fish sauce (optional but authentic)
- Squeeze of lime
Vegetables (Choose 1–2 cups total)
- Green beans
- Broccoli florets
- Zucchini slices
- Capsicum
- Snow peas
To Serve
- ½–¾ cup cooked jasmine or brown rice
Optional garnish:
- Fresh coriander
- Extra lime wedge
Estimated Cost Per Serve (Melbourne Pricing)
Approximately $5–$8 per serve, depending on chicken and curry paste pricing.
Still far cheaper than takeaway — and fresher.
Step-by-Step: Thai Green Chicken Curry for One
Step 1 – Sauté the Aromatics
Heat 1 tsp olive oil in a small saucepan over medium heat.
Add onion and cook for 3–4 minutes until softened.
Add:
- Garlic
- Ginger
Cook for 30 seconds until fragrant.
Step 2 – Cook the Curry Paste
Add 1–2 tbsp green curry paste to the pan.
Cook for 1 minute, stirring constantly.
This step “blooms” the paste and intensifies flavour.
Your kitchen should smell incredible right about now.
Step 3 – Add Chicken
Add sliced chicken.
Cook for 3–4 minutes, stirring occasionally, until lightly sealed but not fully cooked.
Step 4 – Add Coconut Milk & Simmer
Pour in:
- Coconut milk
- Stock or water
Bring to a gentle simmer.
Cook for 5 minutes.
Step 5 – Add Vegetables
Stir in chosen vegetables.
Simmer for another 5–7 minutes until:
- Chicken is cooked through
- Veg are tender but still vibrant
Stir in fish sauce (if using) and squeeze of lime.
Taste and adjust — more lime if needed, more paste if you want heat.
What It Should Look Like
- Pale green, creamy sauce
- Tender chicken slices
- Bright green vegetables
- Light sheen of coconut richness
Fragrant. Fresh. Slightly spicy.
Nutritional Snapshot (Approximate)
- Calories: 550–650 (depending on rice portion)
- Protein: 35–40g
- Moderate healthy fats
- Balanced carbohydrates
- Good vitamin C from vegetables
A well-balanced weeknight meal that doesn’t feel heavy.
Storage & Reheat Tips
Fridge:
Keeps for 2 days in an airtight container.
Freezer:
Yes — freeze without rice for up to 2 months.
Coconut-based curries reheat surprisingly well.
Reheat:
- Microwave 2–3 minutes
- Stir halfway
- Add a splash of water if thickened
Fresh lime after reheating lifts everything again.
Smart Solo Ingredient Strategy
- Curry paste: Freeze in tablespoon portions if not used often.
- Remaining coconut milk: Freeze flat or in cubes.
- Leftover veg: Add to omelettes, stir-fries, or wraps.
- Rice: Cook once, portion for 2–3 days.
Nothing wasted. Everything intentional.
Easy Variations
🌶️ Extra Heat
Add:
- Fresh sliced chilli
or - Extra curry paste
🥕 Add Slow-Carb Veg
Try:
- Diced sweet potato (par-cook first)
- Pumpkin cubes
🥬 Make It Lower-Carb
Serve over:
- Cauliflower rice
or - Steamed greens instead of rice
The Weeknight Sweet Spot
This is the curry you make when:
- You want takeaway vibes
- But your budget says “let’s not”
- And your fridge says “use what you already have”
It feels indulgent.
It isn’t complicated.
It respects your time and your wallet.
Why This Recipe Fits the Plan4One Ethos
✔️ Single serve
✔️ Balanced macros
✔️ Flexible ingredients
✔️ Freezer-friendly
✔️ No oversized sauce jars
✔️ Weeknight realistic
Cooking for one doesn’t mean sacrificing variety — it just means being smarter about scale.
If you make this one, tell me:
- How spicy did you go?
- Did you freeze the leftover coconut milk?
- Rice or low-carb version?
Comment, share, or save this for your next weeknight flavour fix.
And if you want more practical, flavour-packed recipes built specifically for solo eaters — subscribe to Plan4One and let’s keep cooking smarter, not bigger. 🍛✨
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