Low Fat Classic Thai Green Curry
Indulge in the vibrant flavors of Thailand with this "Low Fat Classic Thai Green Curry," a healthier twist on the traditional favorite. Crafted with light coconut milk and packed with nutrient-rich vegetables like eggplant, snow peas, and baby corn, this dish delivers authentic taste without the guilt. Tender slices of skinless chicken breast are infused with the aromatic green curry paste, while fresh basil and a splash of lime juice add a refreshing finish. Perfectly balanced with a touch of fish sauce and brown sugar, this easy-to-make curry is both light and satisfying. Ready in just 40 minutes, it’s an excellent choice for a quick weeknight dinner that doesn’t compromise on flavor. Serve hot and let the vibrant spices transport you to the streets of Thailand!
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Recipe Information
Ingredients
- 400 ml Coconut milk, light
- 2 tablespoons Green curry paste
- 400 grams Skinless chicken breast, sliced thin
- 150 grams Eggplant, chopped
- 100 grams Snow peas
- 1 medium Red bell pepper, sliced
- 100 grams Baby corn, chopped
- 1 medium Carrot, julienned
- 250 ml Low-sodium chicken broth
- 1 tablespoon Fish sauce
- 10 leaves Fresh basil leaves
- 1 Lime, juiced
- 1 teaspoon Brown sugar
- 1 spray Oil spray
Instructions
Spray a large non-stick skillet or wok with oil spray and warm it over medium heat.
Add the green curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
Pour in the light coconut milk and continue to stir until the paste is fully incorporated.
Add the sliced chicken breast to the skillet and cook for 3-4 minutes or until it starts to turn opaque.
Stir in the eggplant and cook for another 3 minutes.
Add the snow peas, red bell pepper, baby corn, and carrot to the skillet.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Stir in the fish sauce and brown sugar, ensuring everything is well mixed.
Let the curry simmer for about 10-12 minutes or until the vegetables are tender and the chicken is cooked through.
Remove from heat and add the basil leaves and lime juice, stirring gently to combine.
Serve the curry hot, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 29.8 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2543 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.
