Low Fat Thai Chicken Curry
Savor the vibrant flavors of this Low Fat Thai Chicken Curry, a lighter take on a classic comfort dish that doesn’t skimp on taste. Made with tender chicken breast, creamy low-fat coconut milk, and an aromatic mix of red curry paste, fresh ginger, and garlic, this dish delivers bold, authentic Thai flavors in a healthy way. Colorful vegetables like red bell pepper and zucchini add a fresh crunch, while a hint of lime juice and fish sauce creates a tangy-sweet balance. Ready in just 45 minutes, this nutritious curry is perfect for busy weeknights or meal prep. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a satisfying, guilt-free meal the whole family will love. Perfect for those searching for "healthy Thai recipes" or "low-fat chicken curry ideas" to elevate their dinner routine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Skinless boneless chicken breast
- 400 ml Low-fat coconut milk
- 2 tbsp Red curry paste
- 250 ml Chicken stock (low sodium)
- 1 tbsp Canola oil
- 1 large Onion
- 1 medium Red bell pepper
- 1 medium Zucchini
- 3 units Garlic cloves
- 1 tbsp Fresh ginger
- 1 tbsp Fish sauce
- 2 tbsp Lime juice
- 2 tsp Brown sugar
- 2 tbsp Fresh cilantro
- 4 cups Cooked jasmine rice
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Finely dice the onion, mince the garlic, and grate the ginger. Julienne the red bell pepper and zucchini.
Heat the canola oil in a large, deep skillet or saucepan over medium heat.
Add the onions and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Stir in the red curry paste and cook for 1 minute to release its flavor.
Pour in the low-fat coconut milk and chicken stock, mixing well to create the curry sauce.
Add the chicken pieces to the sauce and simmer for 10 minutes, stirring occasionally, until the chicken is cooked through.
Add the red bell pepper, zucchini, fish sauce, lime juice, and brown sugar. Continue to simmer for another 5-7 minutes until the vegetables are tender but still crisp.
Taste and adjust seasoning as needed. For additional heat, you can add a pinch of chili flakes or a sliced chili pepper.
Garnish with fresh cilantro just before serving.
Serve hot over cooked jasmine rice for a complete meal.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 36.5 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2800 mg | 60% | |
*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.
