Low Fat Red Curry Chicken
Delight your taste buds with this flavorful yet guilt-free **Low Fat Red Curry Chicken** recipe—perfect for a quick, healthy dinner or meal prep staple! This dish brings the vibrant taste of Thai-inspired red curry to your table, featuring tender strips of boneless chicken breast simmered in a creamy low-fat coconut milk sauce enhanced with aromatic red curry paste, garlic, and ginger. Fresh bell peppers, green beans, and basil add a pop of color and nutrients, while a balanced splash of lime juice and fish sauce creates a harmonious blend of tangy and savory flavors. Ready in under 45 minutes, this wholesome, low-calorie meal pairs beautifully with steamed jasmine or cauliflower rice for a complete dish that satisfies without compromising on flavor. Whether you’re seeking a diet-friendly option or just love bold, exotic cuisine, this one-pan recipe is sure to impress!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup low-fat coconut milk
- 2 tablespoons red curry paste
- 0.5 cup chicken broth
- 1 medium red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 0.25 cup fresh basil leaves
- cooking spray
Instructions
Slice the chicken breast into thin strips and set aside.
Heat a large skillet or wok over medium heat and lightly coat with cooking spray.
Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté for about 2-3 minutes until fragrant and onions are translucent.
Stir in the red curry paste and cook for 1 more minute to release its flavors.
Pour in the low-fat coconut milk and chicken broth, stirring to combine with the curry paste.
Add the sliced chicken breast to the skillet and stir to coat the chicken with the sauce.
Simmer for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
Add the red bell pepper slices and green beans; continue to cook for another 5-7 minutes until the vegetables are tender-crisp.
Stir in the fish sauce, lime juice, and brown sugar. Mix well.
Taste and adjust the seasoning if necessary, adding more fish sauce or lime juice to suit your preference.
Remove from heat and stir in the fresh basil leaves.
Serve immediately with steamed jasmine rice or cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.8 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2266 mg | 48% | |
*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.
