Low Fat Thai Chicken Green Curry
Indulge in the vibrant flavors of this Low Fat Thai Chicken Green Curry, a lighter twist on the classic dish that's perfect for a healthy weeknight dinner. Featuring tender bites of chicken breast, crisp zucchini, green beans, and red bell peppers, all simmered in a fragrant, low-fat coconut milk base, this curry is brimming with authentic Thai flavors. Enhanced with green curry paste, fish sauce, lime juice, and a hint of brown sugar, the dish achieves the delicate balance of spicy, tangy, and slightly sweet that Thai cuisine is known for. Fresh basil leaves add a burst of aromatic freshness to every bite. Quick and easy to prepare in under 40 minutes, this guilt-free curry pairs beautifully with steamed jasmine or brown rice for a wholesome and satisfying meal. Perfect for those seeking a flavorful yet low-fat option, this recipe is a feast for both the palate and the senses!
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Recipe Information
Ingredients
- 400 grams Boneless, skinless chicken breast
- 400 ml Low-fat coconut milk
- 3 tablespoons Green curry paste
- 200 ml Chicken stock (low sodium)
- 1 medium Zucchini
- 150 grams Green beans
- 1 medium Red bell pepper
- 100 grams Bamboo shoots (canned, drained)
- 10 leaves Fresh basil leaves
- 2 teaspoons Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 teaspoon Canola oil
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Slice the zucchini and red bell pepper into thin strips. Trim the green beans and cut them into halves.
Heat the canola oil in a large non-stick skillet or wok over medium heat.
Add the green curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
Pour in the low-fat coconut milk and chicken stock, stirring to combine with the curry paste. Bring to a simmer.
Add the chicken pieces to the skillet. Simmer for 8-10 minutes or until the chicken is cooked through.
Add the zucchini, green beans, bell pepper, and bamboo shoots to the skillet. Simmer for an additional 5-7 minutes until the vegetables are tender but still crisp.
Stir in the fish sauce, lime juice, and brown sugar. Mix well and adjust seasoning if needed.
Turn off the heat and stir in the fresh basil leaves.
Serve the curry hot over steamed jasmine rice or brown rice, if desired.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 30.9 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2976 mg | 63% | |
*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.
