Low Fat Green Curry Chicken
Indulge in the vibrant and aromatic flavors of this **Low Fat Green Curry Chicken**, a lighter twist on the classic Thai favorite. Made with tender chunks of boneless, skinless chicken breast simmered in a rich, yet low-fat coconut milk curry base, this recipe bursts with the bold flavors of green curry paste, fresh ginger, garlic, and basil. Packed with nutrient-dense vegetables like crisp green beans, sweet red bell peppers, and creamy eggplant, this one-pot dish is as satisfying as it is wholesome. With a fragrant medley of lime juice, fish sauce, and soy sauce balancing its creamy texture, this guilt-free green curry is perfect for those seeking a healthy yet flavorful meal. Ready in just 50 minutes and perfect for pairing with fluffy steamed rice, it's a quick and delicious way to bring the taste of Thailand to your dinner table.
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken breast
- 3 tablespoons green curry paste
- 400 ml low-fat coconut milk
- 1 cup chicken broth
- 1 cup fresh basil leaves
- 200 grams green beans
- 1 large red bell pepper
- 1 small eggplant
- 1 tablespoon ginger
- 3 cloves garlic
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 lime lime juice
- 1 tablespoon olive oil
- 1 teaspoon sugar substitute
Instructions
Dice the chicken breast into bite-sized pieces.
Trim the green beans and cut them into 2-inch pieces.
Cut the red bell pepper into thin strips and cube the eggplant.
Mince the ginger and garlic.
In a large pan or wok, heat 1 tablespoon of olive oil over medium heat.
Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the green curry paste, stir, and cook for 2 more minutes to release the flavors.
Pour in the low-fat coconut milk and chicken broth, stirring to combine.
Add the chicken pieces into the curry sauce and let simmer for 10 minutes.
Add the green beans, red bell pepper, and eggplant to the pan. Cook for an additional 10 minutes until the vegetables are tender.
Season the curry with fish sauce, soy sauce, lime juice, and sugar substitute. Adjust to taste.
Stir in the fresh basil leaves just before serving.
Serve the curry hot with steamed rice or your choice of accompaniment.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 4286 mg | 186% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 28.6 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3365 mg | 72% | |
*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.
