Low Fat Thai Yellow Curry
Discover the vibrant flavors of Southeast Asia with this Low Fat Thai Yellow Curry recipe, a guilt-free twist on a classic dish. Made with aromatic yellow curry paste, creamy low-fat coconut milk, and a medley of fresh vegetables like carrots, potatoes, red bell pepper, and green beans, this hearty curry is both nutritious and delicious. Seasoned with soy sauce, lime juice, and a hint of brown sugar, it strikes the perfect balance between sweet, savory, and tangy. Ready in just 45 minutes, it’s a satisfying one-pan meal that pairs beautifully with brown rice or quinoa for a wholesome touch. Garnish with fresh cilantro for a burst of color and added freshness, making it an irresistible option for a quick weeknight dinner or a healthy meal prep idea.
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Recipe Information
Ingredients
- 3 tablespoons Yellow curry paste
- 1 can (13.5 ounces) Low-fat coconut milk
- 2 cups Vegetable broth
- 1 large, sliced Carrot
- 2 medium, peeled and diced Potatoes
- 1 medium, sliced Red bell pepper
- 1 cup, trimmed Green beans
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 tablespoons Soy sauce (low sodium)
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons, chopped (optional) Fresh cilantro
- 3 cups (for serving) Cooked brown rice or quinoa
Instructions
Heat a large non-stick skillet or saucepan over medium heat.
Add the yellow curry paste to the skillet and sauté for 1-2 minutes until fragrant.
Add the diced onion, garlic, and ginger, and stir for another 2 minutes.
Slowly pour in the low-fat coconut milk and vegetable broth while stirring to combine the curry paste with the liquids.
Add the sliced carrot, diced potatoes, and brown sugar. Let the mixture simmer for 15 minutes, stirring occasionally, until the vegetables start to soften.
Add the sliced red bell pepper and green beans to the skillet. Continue simmering for another 10 minutes or until all the vegetables are tender.
Stir in the soy sauce and lime juice, and adjust seasoning to taste. If needed, add a pinch of salt or some extra soy sauce.
Serve the curry hot over cooked brown rice or quinoa, and garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 37.2 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4570 mg | 97% | |
*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.
