Low Fat Thai Red Curry
Experience the vibrant and lighter side of Thai cuisine with this irresistible Low Fat Thai Red Curry! Packed with bold flavors from fragrant Thai red curry paste and the creamy richness of low-fat coconut milk, this dish is as satisfying as it is guilt-free. Tender chicken breast or protein-rich tofu provides a hearty base, while a colorful medley of fresh vegetables—baby spinach, carrots, red bell pepper, and zucchini—adds nutrients and delightful crunch. Sweetened with a hint of brown sugar and balanced with tangy lime juice, this curry pairs seamlessly with steamed jasmine or brown rice for a complete meal. Perfect for busy weeknights, this quick and healthy version of a classic Thai favorite is ready in just 35 minutes and is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 400 ml low-fat coconut milk
- 2 tablespoons Thai red curry paste
- 250 ml vegetable broth
- 300 g chicken breast (or firm tofu for vegetarian option)
- 100 g baby spinach
- 2 medium carrots, sliced thinly
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 10 fresh basil leaves
- 2 teaspoons soy sauce (low sodium)
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon vegetable oil
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the low-fat coconut milk and vegetable broth, stirring until well combined. Bring the mixture to a gentle simmer.
Add the chicken breast (or tofu, if using) and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through or the tofu is heated.
Add the carrots, red bell pepper, and zucchini to the skillet. Simmer for 5-7 minutes, or until the vegetables are tender but still crisp.
Stir in the baby spinach and cook for another 1-2 minutes, until wilted.
Season the curry with soy sauce, brown sugar, and lime juice. Adjust seasoning to taste if needed.
Remove from heat and stir in fresh basil leaves.
Serve hot with steamed jasmine rice or brown rice for a healthier option. Garnish with additional basil if desired.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 21.8 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 902 mg | 69% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4105 mg | 87% | |
*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.
