Low Fat Classic Thai Green Curry

Indulge in the bold, aromatic flavors of our Low Fat Classic Thai Green Curry—a lighter twist on the traditional favorite, perfect for a health-conscious yet satisfying meal. This heartwarming dish combines tender slices of skinless chicken breast with a vibrant medley of vegetables, including eggplant, snow peas, red bell pepper, and baby corn, all simmered in a creamy, fragrant broth of light coconut milk and green curry paste. With a hint of sweetness from brown sugar, a dash of umami from fish sauce, and a fresh, citrusy finish of lime juice, this curry packs all the classic Thai flavors without the extra calories. Ready in just 40 minutes, it’s an easy, wholesome option for busy weeknights and serves four generously. Garnish with fresh basil for an authentic, restaurant-quality touch, and enjoy this guilt-free, nutrient-packed delight over your favorite rice or noodles.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 ml Coconut milk, light
• 2 tablespoons Green curry paste
• 400 grams Skinless chicken breast, sliced thin
• 150 grams Eggplant, chopped
• 100 grams Snow peas
• 1 medium Red bell pepper, sliced
• 100 grams Baby corn, chopped
• 1 medium Carrot, julienned
• 250 ml Low-sodium chicken broth
• 1 tablespoon Fish sauce
• 10 leaves Fresh basil leaves
• 1 Lime, juiced
• 1 teaspoon Brown sugar
• 1 spray Oil spray

Directions

Step 1

Spray a large non-stick skillet or wok with oil spray and warm it over medium heat.

Step 2

Add the green curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.

Step 3

Pour in the light coconut milk and continue to stir until the paste is fully incorporated.

Step 4

Add the sliced chicken breast to the skillet and cook for 3-4 minutes or until it starts to turn opaque.

Step 5

Stir in the eggplant and cook for another 3 minutes.

Step 6

Add the snow peas, red bell pepper, baby corn, and carrot to the skillet.

Step 7

Pour in the chicken broth and bring the mixture to a gentle simmer.

Step 8

Stir in the fish sauce and brown sugar, ensuring everything is well mixed.

Step 9

Let the curry simmer for about 10-12 minutes or until the vegetables are tender and the chicken is cooked through.

Step 10

Remove from heat and add the basil leaves and lime juice, stirring gently to combine.

Step 11

Serve the curry hot, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	(1688.4g)

Amount per serving	% Daily Value*
Calories	1106.2

Total Fat 36.8g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 340mg	0%
Sodium 2343.4mg	0%
Total Carbohydrate 57.3g	0%
Dietary Fiber 14.2g	0%
Total Sugars 29.8g
Protein 137.5g	0%

Vitamin D 20IU	0%
Calcium 227.6mg	0%
Iron 12.8mg	0%
Potassium 2543.2mg	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: 29.8%

Protein: 49.5%

Carbs: 20.6%