Low Fat Massaman Curry
Dive into the rich and aromatic world of this **Low Fat Massaman Curry**, a lighter twist on the classic Thai favorite. Packed with tender chicken breast, vibrant vegetables like red bell peppers, carrots, and potatoes, and simmered in a creamy yet low-fat coconut milk base, this curry delivers all the comforting flavors you love without the extra calories. Enhanced with the warm, earthy spices of Massaman curry paste, fragrant garlic, and fresh ginger, every spoonful is a burst of flavor. Finished with zesty lime juice, a touch of brown sugar, and crunchy roasted peanuts, this satisfying dish is perfect for those seeking a healthy yet indulgent meal. Ready in under an hour and generously serving four, it’s a crowd-pleaser that pairs beautifully with steamed rice or whole-grain alternatives.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 teaspoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 sliced red bell pepper
- 2 medium, sliced carrots
- 2 medium, peeled and cubed potatoes
- 400 milliliters light coconut milk
- 250 milliliters chicken broth
- 2 tablespoons Massaman curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 0.5 cup, chopped coriander leaves (cilantro)
- 2 tablespoons, chopped unsalted dry roasted peanuts
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large pot or skillet, heat the olive oil over medium heat. Add chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pot and continue to sauté for an additional 1-2 minutes until fragrant.
Stir in the Massaman curry paste and cook for 1 minute, allowing the spices to release their aroma.
Add the chicken pieces to the pot and stir well, coating them with the curry paste. Cook for about 5-7 minutes until the chicken starts to brown.
Add the sliced red bell pepper, sliced carrots, and cubed potatoes to the pot, stirring to combine.
Pour in the light coconut milk and chicken broth, then add fish sauce and brown sugar. Stir to mix all the ingredients together.
Bring the mixture to a gentle simmer, cover, and cook for about 20-25 minutes until the chicken is cooked through and the vegetables are tender.
Stir in the lime juice and half of the chopped coriander leaves, save the remaining for garnish.
Taste the curry and adjust the seasoning if necessary, adding more fish sauce or lime juice to taste.
Serve the curry hot, garnished with the remaining coriander leaves and chopped peanuts.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 38.3 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 406 mg | 31% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5580 mg | 119% | |
*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.
