Low Fat Green Curry with Chicken
Transform your weeknight dinner routine with this vibrant and flavorful Low Fat Green Curry with Chicken—an irresistible twist on a classic Thai favorite. Packed with tender chicken breast, crisp green beans, bell peppers, broccoli, and aromatic basil, this guilt-free green curry is simmered in a creamy low-fat coconut milk base, perfectly seasoned with fragrant green curry paste, fish sauce, and a tangy splash of lime juice. Ready in just 40 minutes, this wholesome, protein-rich dish is an easy, healthy option that doesn’t compromise on taste. Serve it up with fluffy steamed rice or quinoa for a delicious meal that’s light, satisfying, and bursting with bold flavors. Perfect for fans of Thai cuisine, this recipe is ideal for those seeking a comforting yet nutritious dinner. Keywords: low-fat green curry, healthy chicken recipes, Thai-inspired dishes, quick green curry recipe.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 tablespoons green curry paste
- 400 milliliters low-fat coconut milk
- 200 milliliters chicken broth
- 150 grams green beans
- 1 large red bell pepper
- 100 grams broccoli florets
- 1 medium onion
- 15 grams fresh basil leaves
- 1 medium lime
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Slice the onion and red bell pepper into thin strips, and trim the green beans.
In a large pan over medium heat, add the olive oil and sauté the onion until translucent, about 3-4 minutes.
Add the green curry paste to the pan and stir for 1-2 minutes until fragrant.
Pour in the low-fat coconut milk and chicken broth, stirring to combine with the curry paste.
Add the chicken pieces to the pan and cook for about 5 minutes until they begin to turn white.
Toss in the green beans, red bell pepper, and broccoli florets. Stir to combine and bring the mixture to a simmer.
Cook for an additional 10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Add the fish sauce, sugar, and a squeeze of lime juice, then stir to blend the flavors.
Remove from heat and add the fresh basil leaves, stirring them into the curry.
Taste and adjust seasoning with more lime juice, salt, or pepper as needed.
Serve the green curry hot, optionally with steamed rice or quinoa on the side.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4131 mg | 180% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 26.5 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2703 mg | 58% | |
*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.
