Heart-Healthy Classic Thai Green Curry
Experience the vibrant and aromatic flavors of Thailand with this **Heart-Healthy Classic Thai Green Curry**, a guilt-free twist on the traditional favorite. Crafted with nutrient-packed ingredients like tender chicken breast, a rainbow of fresh vegetables including eggplant, zucchini, and green beans, and the signature fragrance of kaffir lime leaves and basil, this dish delivers on both taste and wellness. The creamy base made with light coconut milk and low-sodium broth keeps it rich yet heart-conscious, while the dash of fish sauce, lime juice, and green curry paste infuse it with an irresistible umami kick. Ready in just 40 minutes, this dish is an effortless way to bring a healthy yet hearty Thai meal to your table. Serve it over wholesome brown rice for the perfect balance of flavor, texture, and nutrition. Your journey to healthier, flavorful eating begins here!
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Recipe Information
Ingredients
- 1 tablespoon Canola oil
- 2 tablespoons Thai green curry paste
- 1 cup Low-sodium vegetable or chicken broth
- 1 can (13.5 oz) Light coconut milk
- 1 pound Boneless, skinless chicken breast, thinly sliced
- 1 cup Eggplant, diced
- 1 cup Zucchini, sliced
- 1 cup Red bell pepper, sliced
- 1 cup Green beans, trimmed
- 3 Kaffir lime leaves
- 0.5 cup Fresh basil leaves
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 Juice of lime
- 4 cups Cooked brown rice
Instructions
In a large saucepan, heat the canola oil over medium heat.
Add the Thai green curry paste and gently stir-fry for about 1-2 minutes until the paste becomes fragrant.
Pour in the low-sodium vegetable or chicken broth and coconut milk. Stir well to combine.
Add the sliced chicken breast to the pot and cook for about 5 minutes until the chicken is no longer pink.
Stir in the eggplant, zucchini, red bell pepper, and green beans. Cook for another 5-7 minutes or until the vegetables are tender.
Add the kaffir lime leaves, fresh basil leaves, fish sauce, and brown sugar. Stir to mix the flavors evenly.
Simmer the curry on low heat for an additional 5 minutes, allowing the flavors to meld together.
Just before serving, add the lime juice and give everything a final stir.
Serve the green curry hot, alongside or over the cooked brown rice.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 34.6 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4012 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
