Low Fat Green Curry with Chicken

Transform your weeknight dinners with this vibrant and flavorful Low Fat Green Curry with Chicken! This healthier twist on the classic Thai dish combines tender bites of seasoned chicken breast, crisp green beans, red bell pepper, and broccoli florets in a fragrant, creamy sauce made with low-fat coconut milk and green curry paste. With a perfect balance of bold spices, a splash of lime juice, and a hint of fish sauce, this dish delivers all the richness you crave but with fewer calories. Ready in just 40 minutes, this easy one-pan recipe is ideal for busy weeknights and pairs beautifully with steamed rice or quinoa for a complete, satisfying meal. Bursting with color, flavor, and nutrition, it's a must-try for lovers of light yet indulgent Asian-inspired cuisine!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 2 tablespoons green curry paste
• 400 milliliters low-fat coconut milk
• 200 milliliters chicken broth
• 150 grams green beans
• 1 large red bell pepper
• 100 grams broccoli florets
• 1 medium onion
• 15 grams fresh basil leaves
• 1 medium lime
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces and season with salt and black pepper.

Step 2

Slice the onion and red bell pepper into thin strips, and trim the green beans.

Step 3

In a large pan over medium heat, add the olive oil and sauté the onion until translucent, about 3-4 minutes.

Step 4

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

Step 5

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

Step 6

Add the chicken pieces to the pan and cook for about 5 minutes until they begin to turn white.

Step 7

Toss in the green beans, red bell pepper, and broccoli florets. Stir to combine and bring the mixture to a simmer.

Step 8

Cook for an additional 10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

Step 9

Add the fish sauce, sugar, and a squeeze of lime juice, then stir to blend the flavors.

Step 10

Remove from heat and add the fresh basil leaves, stirring them into the curry.

Step 11

Taste and adjust seasoning with more lime juice, salt, or pepper as needed.

Step 12

Serve the green curry hot, optionally with steamed rice or quinoa on the side.

Nutrition Facts

Serving size	(1808.4g)

Amount per serving	% Daily Value*
Calories	1320.9

Total Fat 41.7g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 425mg	0%
Sodium 4130.9mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 15.1g	0%
Total Sugars 26.5g
Protein 170.5g	0%

Vitamin D 25IU	0%
Calcium 306.2mg	0%
Iron 11.6mg	0%
Potassium 2702.8mg	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: 28.7%

Protein: 52.2%

Carbs: 19.1%