Low Fat Coconut Milk Curry
Experience the vibrant flavors of this Low Fat Coconut Milk Curry, a wholesome and hearty dish that's perfect for weeknight dinners. Made with tender chunks of chicken breast, colorful vegetables like bell peppers and carrots, and a fragrant blend of spices including curry powder, turmeric, and cumin, this curry is both nourishing and full of flavor. The key ingredient, low-fat coconut milk, offers a creamy base without the added heaviness, making it a lighter choice that doesn't skimp on taste. Fresh ginger, garlic, and a squeeze of zesty lime elevate the dish, while a garnish of chopped cilantro adds the perfect finishing touch. Ready in just 45 minutes, this easy one-pan curry pairs beautifully with steamed rice or warm naan for a satisfying, guilt-free meal that the whole family will love.
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Recipe Information
Ingredients
- 1 can (13.5 oz) low fat coconut milk
- 1 lb boneless skinless chicken breast
- 1 large onion
- 1 medium bell pepper
- 2 medium carrot
- 1 inch piece ginger
- 3 garlic clove
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 0.5 cup, chopped fresh cilantro
- 1 lime
Instructions
Begin by dicing the chicken breast into 1-inch cubes and set aside.
Finely chop the onion and garlic. Julienne the bell pepper and slice the carrots into thin rounds. Peel and grate the ginger.
Heat the vegetable oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes until tender and translucent.
Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Add the diced chicken to the pan and cook until it is browned on all sides.
Stir in the curry powder, ground cumin, paprika, turmeric, salt, and black pepper. Cook for 2 minutes, allowing the spices to become aromatic.
Pour in the can of low fat coconut milk and bring the mixture to a simmer.
Add the bell pepper and carrots, and continue cooking for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
Taste and adjust seasoning if necessary.
Garnish with chopped cilantro and a squeeze of lime juice before serving.
Serve hot with cooked rice or warm naan.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 628 mg | 13% | |
*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.
