Low Fat Thai Green Curry Sauce
Dive into the vibrant flavors of Southeast Asia with this Low Fat Thai Green Curry Sauce, a lighter yet equally indulgent twist on the classic. Made with low-fat coconut milk, aromatic green curry paste, and infused with fresh lemongrass, kaffir lime leaves, and grated ginger, this recipe delivers a balanced harmony of heat, zest, and sweetness. The addition of vegetable broth and the option for vegan fish sauce ensures it stays light and versatile, perfect for any diet preference. Ready in just 25 minutes, this curry sauce is ideal for pairing with steamed rice, noodles, or your favorite protein. Garnish with fresh cilantro for an extra burst of color and flavor! A must-try for fans of healthy, Thai-inspired cuisine.
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Recipe Information
Ingredients
- 400 ml Low-fat coconut milk
- 2 tablespoons Green curry paste (low-fat and store-bought or homemade)
- 250 ml Vegetable broth (low-sodium)
- 1 Lemongrass stalks, finely chopped
- 3 Kaffir lime leaves, torn
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 teaspoons Fish sauce (or soy sauce for vegetarian/vegan version)
- 1 tablespoon Lime juice, freshly squeezed
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 teaspoon Chili flakes (optional for extra heat)
Instructions
In a medium-sized saucepan, heat a splash (about 2 teaspoons) of water or vegetable broth over medium heat to prevent sticking, as no oil will be used.
Add the green curry paste to the pan and stir continuously for 1-2 minutes until aromatic.
Pour in the low-fat coconut milk and vegetable broth, stirring well to combine the paste with the liquid base.
Add the lemongrass, kaffir lime leaves, grated ginger, and minced garlic to the pan. Stir and let simmer for 5 minutes to infuse the flavors.
Stir in the fish sauce (or soy sauce for a vegetarian/vegan option), lime juice, and brown sugar. Taste and adjust seasoning as needed (add more lime juice for tanginess, sugar for sweetness, or curry paste for spice).
If you prefer extra heat, sprinkle chili flakes into the sauce at this stage.
Simmer the mixture for another 8-10 minutes on low heat, allowing it to thicken slightly. Stir occasionally to prevent sticking.
Remove the lemongrass stalk pieces and kaffir lime leaves before serving for a smoother texture.
Garnish with freshly chopped cilantro if desired, and serve hot over steamed rice or noodles, or use as a sauce for vegetables, tofu, chicken, or shrimp.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1648 mg | 72% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 601 mg | 13% | |
*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.
