Heart-Healthy Thai Chicken Green Curry
Embrace the vibrant flavors of Thailand with this Heart-Healthy Thai Chicken Green Curry, a nourishing twist on a beloved classic. Crafted with a lighter touch, this recipe swaps traditional ingredients for health-conscious alternatives like low-fat coconut milk, low-sodium green curry paste, and lean, boneless chicken breast. Packed with nutrient-rich vegetables including zucchini, red bell peppers, and green beans, each bite is a balance of creamy, spicy, and tangy goodness. With a prep time of just 15 minutes and ready in under half an hour, this wholesome dish is perfect for busy weeknights and pairs beautifully over steamed brown rice for added fiber. Fresh basil leaves and a hint of lime juice infuse brightness, creating a guilt-free Thai-inspired meal that's big on flavor and perfect for keeping your heart healthy without compromising on taste.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 450 grams boneless, skinless chicken breast
- 2 tablespoons low-sodium green curry paste
- 400 milliliters low-fat coconut milk
- 240 milliliters low-sodium chicken broth
- 1 medium-sized zucchini
- 1 red bell pepper
- 150 grams green beans
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 1 teaspoon low-sodium fish sauce (optional)
- 10 leaves fresh basil leaves
- 240 grams cooked brown rice
Instructions
Heat the olive oil in a large skillet or wok over medium heat.
Slice the chicken breast into thin strips and add to the skillet. Cook for 5-6 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Add the green curry paste to the skillet and stir for 1-2 minutes, allowing the flavors to bloom.
Slowly whisk in the low-fat coconut milk and chicken broth, ensuring the curry paste is fully dissolved.
Bring the mixture to a gentle simmer and add the sliced zucchini, julienned red bell pepper, and trimmed green beans. Cook for 7-8 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and stir to incorporate.
Add the lime juice, brown sugar, and fish sauce (if using) to the curry, adjusting the seasoning to your taste.
Remove the skillet from heat and stir in the fresh basil leaves.
Serve the green curry hot over cooked brown rice for a heart-healthy meal.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 29.6 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2547 mg | 54% | |
*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.
