Low Fat Massaman Curry

Delight in the rich and comforting flavors of *Low Fat Massaman Curry*, a lighter take on the classic Thai favorite. This wholesome recipe features tender chunks of chicken breast simmered in a fragrant blend of Massaman curry paste, light coconut milk, and a hint of zesty lime juice. Packed with vibrant vegetables like red bell peppers, carrots, and potatoes, this dish strikes a perfect balance of hearty and healthy. The use of olive oil and light coconut milk keeps it low in fat without sacrificing its creamy texture and bold taste. Finished with a garnish of fresh cilantro and crunchy roasted peanuts, this easy-to-make curry is ready in under an hour and ideal for weeknight dinners. Serve it steaming hot over jasmine rice or alongside whole-grain flatbread for a guilt-free, soul-warming meal you'll want to make again and again.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 2 teaspoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 1 sliced red bell pepper
• 2 medium, sliced carrots
• 2 medium, peeled and cubed potatoes
• 400 milliliters light coconut milk
• 250 milliliters chicken broth
• 2 tablespoons Massaman curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 0.5 cup, chopped coriander leaves (cilantro)
• 2 tablespoons, chopped unsalted dry roasted peanuts

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a large pot or skillet, heat the olive oil over medium heat. Add chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 3

Add the minced garlic and grated ginger to the pot and continue to sauté for an additional 1-2 minutes until fragrant.

Step 4

Stir in the Massaman curry paste and cook for 1 minute, allowing the spices to release their aroma.

Step 5

Add the chicken pieces to the pot and stir well, coating them with the curry paste. Cook for about 5-7 minutes until the chicken starts to brown.

Step 6

Add the sliced red bell pepper, sliced carrots, and cubed potatoes to the pot, stirring to combine.

Step 7

Pour in the light coconut milk and chicken broth, then add fish sauce and brown sugar. Stir to mix all the ingredients together.

Step 8

Bring the mixture to a gentle simmer, cover, and cook for about 20-25 minutes until the chicken is cooked through and the vegetables are tender.

Step 9

Stir in the lime juice and half of the chopped coriander leaves, save the remaining for garnish.

Step 10

Taste the curry and adjust the seasoning if necessary, adding more fish sauce or lime juice to taste.

Step 11

Serve the curry hot, garnished with the remaining coriander leaves and chopped peanuts.

Nutrition Facts

Serving size	(2139.0g)

Amount per serving	% Daily Value*
Calories	2030.2

Total Fat 76.9g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 425mg	0%
Sodium 4178.2mg	0%
Total Carbohydrate 156.1g	0%
Dietary Fiber 21.6g	0%
Total Sugars 38.3g
Protein 184.7g	0%

Vitamin D 25IU	0%
Calcium 405.8mg	0%
Iron 20.8mg	0%
Potassium 5580.5mg	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: 33.7%

Protein: 35.9%

Carbs: 30.4%