Low Fat Coconut Milk Curry

Creamy, flavorful, and guilt-free, this Low Fat Coconut Milk Curry is a perfect balance of wholesome ingredients and bold, aromatic spices. Made with tender chunks of chicken breast, vibrant bell peppers, sweet carrots, and a medley of fragrant seasonings like curry powder, turmeric, and cumin, this recipe delivers all the rich, comforting flavors of a traditional curry with a lighter twist. A can of low fat coconut milk ensures a creamy texture without the extra calories, while fresh ginger and garlic add an irresistible depth of flavor. Ready in just 45 minutes, this one-pot dish is ideal for busy weeknights and pairs beautifully with fluffy rice or warm naan. Garnished with a burst of fresh cilantro and a tangy squeeze of lime, this healthy coconut milk curry will quickly become a family favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 can (13.5 oz) low fat coconut milk
• 1 lb boneless skinless chicken breast
• 1 large onion
• 1 medium bell pepper
• 2 medium carrot
• 1 inch piece ginger
• 3 garlic clove
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon vegetable oil
• 0.5 cup, chopped fresh cilantro
• 1 lime

Directions

Step 1

Begin by dicing the chicken breast into 1-inch cubes and set aside.

Step 2

Finely chop the onion and garlic. Julienne the bell pepper and slice the carrots into thin rounds. Peel and grate the ginger.

Step 3

Heat the vegetable oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes until tender and translucent.

Step 4

Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Step 5

Add the diced chicken to the pan and cook until it is browned on all sides.

Step 6

Stir in the curry powder, ground cumin, paprika, turmeric, salt, and black pepper. Cook for 2 minutes, allowing the spices to become aromatic.

Step 7

Pour in the can of low fat coconut milk and bring the mixture to a simmer.

Step 8

Add the bell pepper and carrots, and continue cooking for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Garnish with chopped cilantro and a squeeze of lime juice before serving.

Step 11

Serve hot with cooked rice or warm naan.

Nutrition Facts

Serving size	(1410.0g)

Amount per serving	% Daily Value*
Calories	1177.4

Total Fat 46.9g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 8.5g
Cholesterol 344.2mg	0%
Sodium 4852.4mg	0%
Total Carbohydrate 60.4g	0%
Dietary Fiber 12.9g	0%
Total Sugars 22.3g
Protein 134.7g	0%

Vitamin D 0IU	0%
Calcium 276.4mg	0%
Iron 19.4mg	0%
Potassium 2412.5mg	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: 35.1%

Protein: 44.8%

Carbs: 20.1%