Heart-Healthy Red Curry with Chicken and Vegetables
Indulge in a flavorful yet guilt-free dinner with this Heart-Healthy Red Curry with Chicken and Vegetables. Packed with lean protein from boneless, skinless chicken breast and vibrant, nutrient-rich vegetables like broccoli, red bell pepper, and carrots, this dish is as nutritious as it is delicious. A creamy blend of light coconut milk and aromatic red curry paste transforms simple staples into a fragrant, satisfying meal, while fresh ginger, garlic, and lime juice add a zesty punch. Served over hearty brown rice, this colorful curry is low in sodium yet full of bold Thai-inspired flavors with a tantalizing touch of fresh basil. Ready in just 45 minutes with easy-to-follow steps, this wholesome recipe is perfect for meal prepping or enjoying as a comforting weeknight dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 medium carrots, thinly sliced
- 1 cup brown rice
- 1 can (14 oz) light coconut milk
- 1 cup low-sodium chicken broth
- 2 tablespoons red curry paste
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 whole lime, juiced
- 0.25 cup fresh basil leaves
- 1 tablespoon low-sodium soy sauce
Instructions
Rinse and cook the brown rice according to the package instructions. Set aside once cooked.
Cut the chicken breast into bite-sized pieces and set aside.
In a large skillet or wok, heat olive oil over medium heat. Add the red onion and cook for 2-3 minutes until softened.
Add garlic and ginger to the skillet and stir for another minute until fragrant.
Increase the heat to medium-high and add the chicken pieces. Cook for about 5-6 minutes, stirring occasionally, until lightly browned and cooked through.
Add the red bell pepper, broccoli florets, and carrots. Stir-fry the vegetables with the chicken for about 5 minutes until they are just tender-crisp.
In a separate small bowl, mix together the light coconut milk, low-sodium chicken broth, red curry paste, lime juice, and low-sodium soy sauce.
Pour the curry mixture into the skillet with the chicken and vegetables. Bring to a gentle simmer, reduce the heat to medium-low, and allow the curry to cook for about 8-10 minutes, stirring occasionally.
Taste and adjust seasoning as necessary, with additional curry paste for more heat or lime juice for acidity.
Stir in fresh basil leaves just before serving.
Serve the red curry over a bed of cooked brown rice, garnishing with additional basil if desired.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 27.0 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 305 mg | 23% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2512 mg | 53% | |
*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.
