Low Fat Green Chicken Curry

Discover the vibrant flavors of this Low Fat Green Chicken Curry, a lighter take on the classic Thai dish that's perfect for healthy weeknight dinners. Packed with tender slices of chicken breast and a rainbow of fresh vegetables like broccoli, green beans, and red bell pepper, this curry delivers on both nutrition and taste. A fragrant blend of green curry paste, ginger, garlic, and light coconut milk creates a creamy yet guilt-free sauce that's brimming with bold, aromatic spices. Finished with a splash of lime juice, a hint of fish sauce, and fresh basil leaves, this dish strikes the perfect balance of savory, tangy, and herbaceous flavors. Ready in under 45 minutes, this recipe is ideal for those seeking quick, wholesome meals. Serve it over fluffy jasmine rice or fiber-rich brown rice for a satisfying, low-fat dinner the whole family will love.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 400 ml light coconut milk
• 3 tablespoons green curry paste
• 200 grams broccoli florets
• 150 grams green beans
• 1 medium carrot
• 1 medium red bell pepper
• 2 garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 10 fresh basil leaves
• 1 tablespoon canola oil
• 100 ml water
• 0.5 teaspoon salt

Directions

Step 1

Begin by preparing the vegetables: slice the carrot and red bell pepper into thin strips, and chop the broccoli into small florets. Trim the green beans and cut them into 1-inch pieces.

Step 2

Thinly slice the chicken breast across the grain for tender bites.

Step 3

Mince the garlic cloves and grate the ginger.

Step 4

Heat the canola oil in a large pan or wok over medium heat. Once hot, add the minced garlic and grated ginger. Saute for about 1 minute until fragrant.

Step 5

Add the green curry paste to the pan, and stir for another minute to combine and release the flavors.

Step 6

Pour in the light coconut milk and water, stirring until the curry paste is fully incorporated into the liquid.

Step 7

Add the sliced chicken breast to the pan and cook for about 5 minutes, stirring occasionally until the chicken is partially cooked.

Step 8

Stir in the broccoli, green beans, carrot, and red bell pepper. Cover and let the curry simmer for about 10 minutes over medium heat or until the vegetables are just tender.

Step 9

Add the fish sauce, lime juice, sugar, and salt to the curry, stirring to combine all the flavors. Allow the curry to simmer for another 5 minutes.

Step 10

Taste and adjust the seasoning if needed.

Step 11

Just before serving, stir in the fresh basil leaves and let them wilt slightly in the heat.

Step 12

Serve hot over steamed jasmine or brown rice for a healthier option.

Nutrition Facts

Serving size	(2079.3g)

Amount per serving	% Daily Value*
Calories	1460.5

Total Fat 56.5g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 6.2g
Cholesterol 430mg	0%
Sodium 6586.2mg	0%
Total Carbohydrate 76.5g	0%
Dietary Fiber 30.7g	0%
Total Sugars 26.0g
Protein 173.2g	0%

Vitamin D 0IU	0%
Calcium 981.3mg	0%
Iron 30.1mg	0%
Potassium 4259.3mg	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: 33.7%

Protein: 46.0%

Carbs: 20.3%