Low Fat Green Chicken Curry
Discover a guilt-free spin on a classic with this Low Fat Green Chicken Curry, a vibrant and nutritious dish bursting with bold flavors and fresh vegetables. Made with tender slices of chicken breast, light coconut milk, and a fragrant green curry paste, this recipe keeps things light without compromising on taste. Packed with nutrient-rich veggies like broccoli, green beans, carrots, and bell peppers, each bite is a satisfying mix of crunch and creaminess. Infused with fish sauce, lime juice, fresh ginger, and aromatic basil, the curry offers a harmonious blend of savory, tangy, and herbal notes. Ready in just 45 minutes, this healthier take on Thai-inspired green curry is perfect for busy weeknight dinners, offering a wholesome meal that pairs beautifully with steamed jasmine or brown rice. Whether you're watching your calorie intake or simply craving a heartwarming homemade curry, this recipe is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 400 ml light coconut milk
- 3 tablespoons green curry paste
- 200 grams broccoli florets
- 150 grams green beans
- 1 medium carrot
- 1 medium red bell pepper
- 2 garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 10 fresh basil leaves
- 1 tablespoon canola oil
- 100 ml water
- 0.5 teaspoon salt
Instructions
Begin by preparing the vegetables: slice the carrot and red bell pepper into thin strips, and chop the broccoli into small florets. Trim the green beans and cut them into 1-inch pieces.
Thinly slice the chicken breast across the grain for tender bites.
Mince the garlic cloves and grate the ginger.
Heat the canola oil in a large pan or wok over medium heat. Once hot, add the minced garlic and grated ginger. Saute for about 1 minute until fragrant.
Add the green curry paste to the pan, and stir for another minute to combine and release the flavors.
Pour in the light coconut milk and water, stirring until the curry paste is fully incorporated into the liquid.
Add the sliced chicken breast to the pan and cook for about 5 minutes, stirring occasionally until the chicken is partially cooked.
Stir in the broccoli, green beans, carrot, and red bell pepper. Cover and let the curry simmer for about 10 minutes over medium heat or until the vegetables are just tender.
Add the fish sauce, lime juice, sugar, and salt to the curry, stirring to combine all the flavors. Allow the curry to simmer for another 5 minutes.
Taste and adjust the seasoning if needed.
Just before serving, stir in the fresh basil leaves and let them wilt slightly in the heat.
Serve hot over steamed jasmine or brown rice for a healthier option.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6586 mg | 286% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 26.0 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 4259 mg | 91% | |
*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.
