Lite Thai Curry
Delight in the vibrant flavors of Lite Thai Curry, a healthy and aromatic dish that brings the essence of Thai cuisine to your table with fewer calories. This quick and easy recipe features a creamy base of light coconut milk infused with bold red curry paste, fresh ginger, and garlic. Packed with colorful vegetables like carrots, red bell peppers, zucchini, and baby spinach, plus protein-rich tofu, this curry is a wholesome and satisfying option for busy weeknights. Finished with a tangy hint of lime juice and served over fluffy jasmine rice, it’s a flavorful, guilt-free comfort dish. Perfect for vegans and anyone seeking a light, nutritious meal, this 40-minute recipe is ideal for serving up a refreshing taste of the tropics any day of the week.
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Recipe Information
Ingredients
- 400 ml coconut milk (light)
- 250 ml vegetable broth
- 2 tablespoons red curry paste
- 2 medium carrot
- 1 medium red bell pepper
- 1 medium zucchini
- 2 cups baby spinach
- 200 grams firm tofu
- 1 tablespoon ginger (fresh, grated)
- 2 units garlic cloves (minced)
- 1 tablespoon lime juice
- 2 tablespoons soy sauce (low-sodium)
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
- 10 leaves Thai basil (optional)
- 4 cups cooked jasmine rice
Instructions
Prepare the vegetables by peeling and slicing the carrots into thin rounds, slicing the bell pepper into strips, and cutting the zucchini into half-moons. Cube the tofu into bite-sized pieces.
Heat the vegetable oil in a large non-stick skillet or wok over medium heat. Add the grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute, allowing the paste to release its aroma.
Add the light coconut milk and vegetable broth. Stir well to combine, then bring the mixture to a gentle simmer.
Add the carrots, bell pepper, and zucchini to the skillet. Cover and cook for 8-10 minutes, or until the vegetables are tender but not mushy.
Gently stir in the cubed tofu, baby spinach, lime juice, soy sauce, and brown sugar. Let it simmer for an additional 5 minutes, allowing the flavors to meld together and the spinach to wilt.
Taste the curry and adjust seasoning, adding more soy sauce, lime juice, or curry paste as desired.
Serve the Lite Thai Curry hot over cooked jasmine rice. Garnish with Thai basil leaves if desired.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 37.4 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2546 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.
