Heart-Healthy Thai Chicken Curry

Indulge in the vibrant flavors of Heart-Healthy Thai Chicken Curry, a wholesome twist on a beloved classic. This recipe combines tender chicken breast, crisp vegetables like broccoli, zucchini, and red bell pepper, and a creamy red curry base made with light coconut milk and low-sodium chicken broth for a guilt-free yet satisfying meal. Infused with aromatic garlic, ginger, and a hint of lime, this dish packs all the deliciousness of Thai cuisine with a heart-healthy approach, including the option to swap coconut oil for olive oil to reduce saturated fats. Ready in under 40 minutes, this easy one-pan wonder is perfect for busy weeknights and can be served over brown rice or quinoa for a fiber-filled, nutrient-dense dinner. Treat your taste buds and your heart to this flavorful, health-conscious recipe today!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil (or olive oil for reduced saturated fat)
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 medium yellow onion, diced
• 2 tablespoons red curry paste
• 1 14-ounce can light coconut milk (unsweetened)
• 1 cup low-sodium chicken broth
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium red bell pepper, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 tablespoon fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped (optional)
• 2 cups brown rice or quinoa (optional, for serving)

Directions

Step 1

Heat a large non-stick skillet or saucepan over medium heat. Add the coconut oil and allow it to melt.

Step 2

Add the minced garlic, grated ginger, and diced onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.

Step 3

Stir in the red curry paste, and cook for another minute, stirring to combine with the aromatics.

Step 4

Pour in the light coconut milk and the low-sodium chicken broth, stirring to create a smooth curry base. Bring the mixture to a gentle simmer.

Step 5

Add the chicken pieces to the skillet and simmer for 5 minutes, stirring occasionally, until the chicken begins to cook through.

Step 6

Add the red bell pepper, zucchini, and broccoli florets to the skillet. Stir to combine, and simmer for an additional 10 minutes or until the vegetables are tender and the chicken is fully cooked.

Step 7

Stir in the fish sauce and fresh lime juice. Taste and adjust seasoning as needed.

Step 8

Serve the curry hot, garnished with freshly chopped cilantro if desired, over a bed of brown rice or quinoa for a complete heart-healthy meal.

Nutrition Facts

Serving size	(1769.7g)

Amount per serving	% Daily Value*
Calories	1538.9

Total Fat 37.0g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 385.6mg	0%
Sodium 2337.5mg	0%
Total Carbohydrate 135.9g	0%
Dietary Fiber 17.3g	0%
Total Sugars 20.2g
Protein 163.6g	0%

Vitamin D 22.7IU	0%
Calcium 248.3mg	0%
Iron 9.4mg	0%
Potassium 2544.3mg	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: 21.8%

Protein: 42.7%

Carbs: 35.5%