Low Fat Red Thai Curry
Light, flavorful, and irresistibly aromatic, this Low Fat Red Thai Curry is the perfect fusion of indulgence and health-conscious eating. Made with a vibrant blend of red curry paste, tender chicken breast, and a medley of fresh vegetables like zucchini, red bell pepper, and carrot, this dish is brought together with creamy low-fat coconut milk for a rich yet guilt-free sauce. The hint of lime juice, fragrant basil leaves, and umami-packed fish sauce create a balanced and authentic Thai flavor profile that’s sure to delight. Ready in just 40 minutes, this easy Thai curry recipe is perfect for weeknight dinners and pairs beautifully with fluffy jasmine rice for a wholesome, satisfying meal. Ideal for anyone seeking a low-fat, high-impact option full of bold Southeast Asian flavors!
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Recipe Information
Ingredients
- 1 teaspoon coconut oil
- 1 medium, sliced red onion
- 2 minced garlic cloves
- 1 medium, sliced red bell pepper
- 1 medium, sliced carrot
- 1 medium, sliced zucchini
- 2 tablespoons red curry paste
- 400 ml low-fat coconut milk
- 250 grams, sliced thinly chicken breast
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 10 fresh basil leaves
- 2 cups cooked jasmine rice
Instructions
Heat the coconut oil in a large non-stick pan over medium-high heat.
Add the sliced red onion and sauté for 2-3 minutes until it begins to soften.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the red bell pepper, carrot, and zucchini, cooking for 3-4 minutes until slightly tender.
Add the red curry paste to the pan, stirring continuously for 1-2 minutes to release the aromas.
Pour in the low-fat coconut milk and stir well to combine all ingredients.
Add the sliced chicken breast into the curry mixture, ensuring that all pieces are submerged.
Stir in the fish sauce and brown sugar, allowing the curry to simmer on low heat for 15 minutes, stirring occasionally.
Once the chicken is cooked through and the vegetables are tender, add the lime juice and taste for seasoning.
Finally, stir in the fresh basil leaves and allow them to wilt slightly.
Serve the red thai curry over cooked jasmine rice in bowls.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 30.9 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1716 mg | 37% | |
*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.
