Ultimate Low Fat Thai
Experience the vibrant flavors of Thailand with this "Ultimate Low Fat Thai" recipe, a perfect blend of bold spices and wholesome ingredients that won’t weigh you down. Tender pieces of lean chicken breast are simmered in a luscious, low-fat coconut milk and red curry sauce, infused with fragrant garlic, ginger, and lime juice. Crisp veggies like red bell pepper, zucchini, snap peas, and carrots add a satisfying crunch and a burst of color to this dish. With reduced-sodium chicken broth and soy sauce, it’s a heart-healthy option that doesn't skimp on taste. Ready in just 45 minutes, this light yet satisfying dish is perfect for a busy weeknight. Serve it with jasmine rice or enjoy it on its own for a guilt-free, flavor-packed meal.
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Recipe Information
Ingredients
- 400 grams Chicken breast, boneless and skinless
- 1 medium Red bell pepper
- 1 medium Zucchini
- 2 medium Carrots
- 100 grams Snap peas
- 400 ml Low-fat coconut milk
- 150 ml Chicken broth, reduced-sodium
- 2 tablespoons Red curry paste
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Lime juice
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce, low sodium
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Olive oil
- cups Cooked jasmine rice (optional, for serving)
Instructions
Begin by preparing the vegetables. Slice the red bell pepper, zucchini, and carrots into thin strips. Trim the ends off the snap peas. Set aside.
Cut the chicken breast into bite-sized pieces, ensuring uniform size for even cooking.
Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 3-5 minutes, stirring occasionally, until lightly browned and nearly cooked through. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the red curry paste to the skillet and stir well to combine with the garlic and ginger. Cook for 1 minute to enhance the flavors of the curry paste.
Pour in the low-fat coconut milk and chicken broth, stirring constantly to create a smooth sauce.
Add the bell peppers, zucchini, carrots, and snap peas to the skillet. Simmer for 5-7 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and stir gently to coat in the sauce. Simmer for an additional 2-3 minutes until the chicken is fully cooked.
Stir in the lime juice, fish sauce, and low-sodium soy sauce for a balanced and tangy flavor. Adjust seasoning to taste.
Remove from heat and sprinkle the dish with fresh chopped cilantro for a burst of freshness.
Serve hot with steamed jasmine rice, if desired, and enjoy your 'Ultimate Low Fat Thai'!
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 679 mg | 14% | |
*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.
