Heart-Healthy Thai Chicken Green Curry
Elevate your weeknight dinner game with this Heart-Healthy Thai Chicken Green Curry, a lighter twist on the classic dish without sacrificing flavor. This wholesome recipe features tender strips of boneless chicken breast simmered in a fragrant sauce made with low-fat coconut milk, low-sodium green curry paste, and a splash of lime juice for a zesty finish. Packed with colorful veggies like zucchini, red bell pepper, and green beans, this curry provides a nutritious, high-fiber boost. With minimal prep time and a quick 25-minute cook, it’s an easy-to-make, low-sodium meal perfect for a healthy lifestyle. Serve it over fluffy brown rice and garnish with fresh basil for a satisfying blend of bold Thai flavors in every bite. Ideal for a heart-conscious diet, this dish proves that eating well can be deliciously indulgent!
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Ingredients
- 1 tablespoon olive oil
- 450 grams boneless, skinless chicken breast
- 2 tablespoons low-sodium green curry paste
- 400 milliliters low-fat coconut milk
- 240 milliliters low-sodium chicken broth
- 1 medium-sized zucchini
- 1 red bell pepper
- 150 grams green beans
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 1 teaspoon low-sodium fish sauce (optional)
- 10 leaves fresh basil leaves
- 240 grams cooked brown rice
Directions
Step 1
Heat the olive oil in a large skillet or wok over medium heat.
Step 2
Slice the chicken breast into thin strips and add to the skillet. Cook for 5-6 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Step 3
Add the green curry paste to the skillet and stir for 1-2 minutes, allowing the flavors to bloom.
Step 4
Slowly whisk in the low-fat coconut milk and chicken broth, ensuring the curry paste is fully dissolved.
Step 5
Bring the mixture to a gentle simmer and add the sliced zucchini, julienned red bell pepper, and trimmed green beans. Cook for 7-8 minutes, or until the vegetables are tender but still crisp.
Step 6
Return the cooked chicken to the skillet and stir to incorporate.
Step 7
Add the lime juice, brown sugar, and fish sauce (if using) to the curry, adjusting the seasoning to your taste.
Step 8
Remove the skillet from heat and stir in the fresh basil leaves.
Step 9
Serve the green curry hot over cooked brown rice for a heart-healthy meal.
Nutrition Facts
| Serving size | (1876.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1466.7 |
| Total Fat 43.1g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 382.5mg | 0% |
| Sodium 3207.4mg | 0% |
| Total Carbohydrate 108.5g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 29.6g | |
| Protein 156.0g | 0% |
| Vitamin D 22.5IU | 0% |
| Calcium 192.4mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 2547.2mg | 0% |
Source of Calories