Ww Thai Red Chicken Curry
Indulge in the vibrant and flavorful world of Thai cuisine with this Weight Watchers-friendly Thai Red Chicken Curry. This quick and easy recipe combines lean, tender slices of chicken breast with colorful bell peppers and zucchini, all simmered in a rich, aromatic blend of Thai red curry paste, light coconut milk, and a touch of fish sauce for authentic depth. Ready in just 40 minutes, it’s the perfect weeknight dinner that doesn’t skimp on flavor, while keeping things light and guilt-free. Served over fluffy jasmine rice and finished with fresh basil and a squeeze of lime juice, this dish is a harmonious balance of spicy, tangy, and creamy. Perfect for meal preppers and anyone craving a healthy, delicious take on a Thai classic!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 teaspoons Olive oil
- 500 grams Boneless, skinless chicken breast
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Zucchini, sliced into half-moons
- 2 tablespoons Thai red curry paste
- 400 ml Light coconut milk
- 200 ml Low-sodium chicken broth
- 2 teaspoons Fish sauce
- 1 teaspoons Brown sugar
- 1 tablespoon Fresh lime juice
- 10 leaves Fresh basil leaves, torn
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 cups Cooked jasmine rice, for serving
Instructions
Heat the olive oil in a large skillet or wok over medium heat.
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
Add the chicken to the skillet and cook for 5-7 minutes until lightly browned and mostly cooked through. Remove from the skillet and set aside.
In the same skillet, add the red and yellow bell peppers along with the zucchini. Sauté for 3-4 minutes until slightly softened.
Stir in the Thai red curry paste and cook for 1-2 minutes to release its aroma.
Pour in the light coconut milk and chicken broth. Stir well to combine.
Add the fish sauce and brown sugar, and bring the mixture to a simmer.
Return the chicken to the skillet, along with any juices that have accumulated. Simmer for 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in the lime juice and torn basil leaves. Adjust seasoning with additional salt or pepper, if necessary.
Serve the Thai red chicken curry over cooked jasmine rice and garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 724 mg | 15% | |
*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.
