Heart-Healthy Green Curry Chicken
Discover a flavorful yet guilt-free twist on a classic Thai dish with this Heart-Healthy Green Curry Chicken. This recipe combines tender strips of chicken breast with vibrant vegetables like red bell peppers, green beans, and spinach, all simmered in a creamy, aromatic sauce made with light coconut milk and low-sodium chicken broth. The use of fresh basil, cilantro, lime juice, and green curry paste brings authentic, bold flavors while keeping sodium and unhealthy fats in check. Perfect for weeknight dinners, this meal comes together in under 45 minutes and pairs beautifully with brown rice or quinoa for a wholesome, fiber-packed serving. Whether you’re following a heart-healthy diet or looking for a lighter take on comfort food, this nutritious curry will satisfy your craving for something both delicious and nourishing.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 cup light coconut milk
- 2 tablespoons green curry paste
- 0.5 cup basil leaves
- 1 cup spinach leaves
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 0.25 cup cilantro leaves
- 1 tablespoon low-sodium soy sauce
- 1 cup chopped onion
- 3 cloves minced garlic
Instructions
Slice the boneless, skinless chicken breasts into thin strips and set them aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is soft and translucent, about 3-4 minutes.
Add the green curry paste to the skillet and cook for an additional minute, stirring constantly to blend the flavors.
Pour in the low-sodium chicken broth and light coconut milk, and bring the mixture to a simmer.
Stir in the brown sugar, soy sauce, and lime juice.
Add the sliced chicken to the skillet, ensuring it is submerged in the liquid. Cook for about 10 minutes or until the chicken is cooked through.
Next, add the red bell pepper slices, green beans, spinach, and half of the basil leaves. Continue to simmer for 5-7 minutes until the vegetables are tender but still vibrant.
Taste the curry and adjust seasoning if necessary, though keep in mind it's crafted to be low in sodium.
Turn off the heat and add the remaining basil leaves and cilantro. Stir them into the curry to mix evenly.
Serve the green curry chicken hot, either on its own or with a side of brown rice or quinoa for added fiber.
Garnish with additional cilantro and a wedge of lime if desired.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.9 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2660 mg | 57% | |
*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.
