Mediterranean Diet Thai Chicken Curry
Discover the perfect fusion of vibrant Thai flavors and wholesome Mediterranean principles with this Mediterranean Diet Thai Chicken Curry. This recipe combines lean chicken breast, nutrient-packed vegetables like zucchini, spinach, and bell peppers, and a creamy yet light coconut milk base, all infused with the bold kick of Thai red curry paste. Enhanced with heart-healthy olive oil and fresh aromatics like garlic, ginger, and lime juice, this dish is as nutritious as it is satisfying. Ready in just 45 minutes, it’s a perfect weeknight dinner that feels indulgent but stays true to the Mediterranean diet. Serve it with brown rice, quinoa, or whole-grain bread for a balanced, flavor-forward meal that’s sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons Thai red curry paste
- 1 cup low-sodium chicken broth
- 1 can (13.5 oz) light coconut milk
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned on all sides.
Stir in the Thai red curry paste and cook for 1-2 minutes to release its flavors.
Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Cover and simmer for 10-12 minutes or until the vegetables are tender and the chicken is cooked through.
Stir in the baby spinach and cook for 2-3 minutes until wilted.
Add fish sauce, lime juice, salt, and black pepper to the curry. Adjust seasoning to taste.
Garnish with fresh cilantro before serving.
Serve hot with a side of brown rice, quinoa, or whole-grain bread for a complete Mediterranean Diet-friendly meal.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 25.9 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 271 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2885 mg | 61% | |
*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.
