Low Fat Thai Green Curry
Indulge in the vibrant flavors of this Low Fat Thai Green Curry—an irresistible, lighter twist on a classic dish that's perfect for health-conscious food lovers. This delicious recipe combines creamy low-fat coconut milk and aromatic green curry paste with nutrient-packed vegetables like green beans, zucchini, baby corn, and spinach. Choose tender chicken breast or protein-rich tofu for a customizable main ingredient, all simmered to perfection in a fragrant broth infused with lime juice, soy sauce, and fresh basil. With just 15 minutes of prep time and simple cooking techniques, this well-balanced meal offers authentic Thai flavors without the extra calories. Serve it over fluffy jasmine rice for a satisfying and wholesome dish that’s perfect for weekday dinners or impressing guests with a taste of Southeast Asia.
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Recipe Information
Ingredients
- 400 ml Low-fat coconut milk
- 3 tablespoons Green curry paste
- 300 ml Vegetable broth
- 300 g Chicken breast (skinless, boneless) or firm tofu
- 100 g Green beans
- 1 Zucchini
- 1 Red bell pepper
- 100 g Baby corn
- 2 handfuls Spinach leaves
- 2 tablespoons Soy sauce (low-sodium)
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 1 handful Fresh basil leaves
- 200 g Jasmine rice
- 1 teaspoon Cooking spray or 1 teaspoon of vegetable oil
Instructions
Cook the jasmine rice according to package instructions and set aside.
Heat a large, non-stick skillet or wok over medium heat. Lightly grease it with cooking spray or 1 teaspoon of vegetable oil.
Add the green curry paste to the pan and cook for 1-2 minutes, stirring constantly, to release its flavors.
Slowly pour in the low-fat coconut milk and stir well to combine with the curry paste.
Add the vegetable broth, soy sauce, and brown sugar. Stir until the mixture is smooth and simmer for 3-4 minutes.
If using chicken breast, add it to the pan and cook for 5-7 minutes, or until fully cooked. If using tofu, add it now and gently stir.
Cut the zucchini and red bell pepper into bite-sized pieces. Add the zucchini, red pepper, green beans, baby corn, and spinach leaves to the curry. Simmer everything together for 10 minutes, or until the vegetables are tender but still vibrant.
Stir in the lime juice and fresh basil leaves just before removing the curry from the heat. Taste and adjust seasoning if needed.
Serve the curry hot over the cooked jasmine rice. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 32.8 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 297 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3208 mg | 68% | |
*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.
