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Joe's Thai green curry

Joe The Body Coach Wicks is back in the kitchen with another Lean in 15 summer meal. He proves that curry can be be good for us with his quick and easy version of a Thai green curry - packed full of protein and fresh veg.

Serves: 4


2 tbsp coconut oil2 star anise1 aubergine, cut into small chunks2 tbsp Thai green curry paste1 x 400ml tin full-fat coconut milkhandful of baby corn450g raw king prawns, peeled1–2 tbsp fish saucejuice of 2 limes1⁄2 bunch basil, roughly chopped1⁄2 bunch coriander, roughly chopped1 red chilli, roughly choppedMicrowave rice, to serve


  • Heat up the coconut oil in a large pan over a medium–high heat. Add the star anise and aubergine and fry for 1 minute. Add the curry paste and half the coconut milk. Stir to melt the paste into the coconut milk, then increase the heat to high.

  • Pour in the rest of the coconut milk, toss in the baby corn, and bring to the boil. Simmer for 3 minutes, then drop in the prawns and simmer for 2 minutes until they turn pink and are fully cooked.

  • Take the pan off the heat and chuck in fish sauce to taste, along with the lime juice and herbs. Top your curry with the red chilli.

  • Ping your rice in the microwave for 2 minutes and serve

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