Low Fat Green Curry Chicken

This Low Fat Green Curry Chicken recipe is a lighter twist on the traditional Thai favorite, combining bold, aromatic flavors with a health-conscious approach. Succulent pieces of boneless chicken breast are simmered in a fragrant sauce made from green curry paste, low-fat coconut milk, and a splash of chicken broth, creating the perfect creamy consistency without the extra calories. Fresh vegetables like crisp green beans, vibrant red bell pepper, and tender eggplant add a delightful pop of color and texture, while a blend of fresh basil, garlic, ginger, and lime juice infuses every bite with zesty freshness. With a quick 20-minute prep time and just 30 minutes of simmering, this easy-to-make dish is perfect for busy weeknights. Serve this guilt-free green curry with your favorite steamed rice or low-carb options for a satisfying, flavorful meal. Healthy, hearty, and packed with Thai-inspired goodness, this recipe will delight your taste buds while keeping things light!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken breast
• 3 tablespoons green curry paste
• 400 ml low-fat coconut milk
• 1 cup chicken broth
• 1 cup fresh basil leaves
• 200 grams green beans
• 1 large red bell pepper
• 1 small eggplant
• 1 tablespoon ginger
• 3 cloves garlic
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 lime lime juice
• 1 tablespoon olive oil
• 1 teaspoon sugar substitute

Directions

Step 1

Dice the chicken breast into bite-sized pieces.

Step 2

Trim the green beans and cut them into 2-inch pieces.

Step 3

Cut the red bell pepper into thin strips and cube the eggplant.

Step 4

Mince the ginger and garlic.

Step 5

In a large pan or wok, heat 1 tablespoon of olive oil over medium heat.

Step 6

Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.

Step 7

Add the green curry paste, stir, and cook for 2 more minutes to release the flavors.

Step 8

Pour in the low-fat coconut milk and chicken broth, stirring to combine.

Step 9

Add the chicken pieces into the curry sauce and let simmer for 10 minutes.

Step 10

Add the green beans, red bell pepper, and eggplant to the pan. Cook for an additional 10 minutes until the vegetables are tender.

Step 11

Season the curry with fish sauce, soy sauce, lime juice, and sugar substitute. Adjust to taste.

Step 12

Stir in the fresh basil leaves just before serving.

Step 13

Serve the curry hot with steamed rice or your choice of accompaniment.

Nutrition Facts

Serving size	(1985.3g)

Amount per serving	% Daily Value*
Calories	1271.8

Total Fat 40.9g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 379.5mg	0%
Sodium 4286.1mg	0%
Total Carbohydrate 67.3g	0%
Dietary Fiber 20.6g	0%
Total Sugars 28.6g
Protein 155.4g	0%

Vitamin D 0IU	0%
Calcium 310.9mg	0%
Iron 11.6mg	0%
Potassium 3364.7mg	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: 29.2%

Protein: 49.4%

Carbs: 21.4%