Heart-Healthy Red Curry with Chicken and Vegetables

Savor the flavors of this Heart-Healthy Red Curry with Chicken and Vegetables, a wholesome and vibrant dish that’s as nourishing as it is delicious. This recipe combines tender bite-sized chicken breast, a medley of colorful vegetables like broccoli, carrots, and red bell peppers, and a rich, velvety sauce made with light coconut milk, red curry paste, and fresh lime juice. Infused with fragrant garlic, ginger, and fresh basil, this curry is low in sodium and perfect for those looking for a health-conscious yet indulgent meal. Served over hearty brown rice, it’s a balanced dinner option that comes together in just 45 minutes and is brimming with bold flavors and wholesome ingredients. Perfect for weeknight meals or meal prep, this heart-healthy curry is sure to become a family favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 1 large red bell pepper, thinly sliced
• 2 cups broccoli florets
• 2 medium carrots, thinly sliced
• 1 cup brown rice
• 1 can (14 oz) light coconut milk
• 1 cup low-sodium chicken broth
• 2 tablespoons red curry paste
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 whole lime, juiced
• 0.25 cup fresh basil leaves
• 1 tablespoon low-sodium soy sauce

Directions

Step 1

Rinse and cook the brown rice according to the package instructions. Set aside once cooked.

Step 2

Cut the chicken breast into bite-sized pieces and set aside.

Step 3

In a large skillet or wok, heat olive oil over medium heat. Add the red onion and cook for 2-3 minutes until softened.

Step 4

Add garlic and ginger to the skillet and stir for another minute until fragrant.

Step 5

Increase the heat to medium-high and add the chicken pieces. Cook for about 5-6 minutes, stirring occasionally, until lightly browned and cooked through.

Step 6

Add the red bell pepper, broccoli florets, and carrots. Stir-fry the vegetables with the chicken for about 5 minutes until they are just tender-crisp.

Step 7

In a separate small bowl, mix together the light coconut milk, low-sodium chicken broth, red curry paste, lime juice, and low-sodium soy sauce.

Step 8

Pour the curry mixture into the skillet with the chicken and vegetables. Bring to a gentle simmer, reduce the heat to medium-low, and allow the curry to cook for about 8-10 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning as necessary, with additional curry paste for more heat or lime juice for acidity.

Step 10

Stir in fresh basil leaves just before serving.

Step 11

Serve the red curry over a bed of cooked brown rice, garnishing with additional basil if desired.

Nutrition Facts

Serving size	(2001.1g)

Amount per serving	% Daily Value*
Calories	1541.3

Total Fat 52.8g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 1713.7mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 17.6g	0%
Total Sugars 27.0g
Protein 163.7g	0%

Vitamin D 22.7IU	0%
Calcium 305.0mg	0%
Iron 16.0mg	0%
Potassium 2512.4mg	0%

*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.

Source of Calories

Fat: 30.6%

Protein: 42.1%

Carbs: 27.3%