Low Fat Red Curry Chicken

Discover the vibrant flavors of Thailand with this Low Fat Red Curry Chicken—a lighter twist on a classic dish that's perfect for weeknight dinners! This recipe combines tender strips of boneless, skinless chicken breast with a creamy yet guilt-free low-fat coconut milk base, deeply infused with the bold, aromatic flavors of red curry paste, fresh ginger, and garlic. Bright red bell peppers and crisp green beans bring a pop of color and crunch, while fish sauce, lime juice, and a touch of brown sugar strike the perfect balance of savory, tangy, and sweet. Ready in just 45 minutes, this health-conscious curry is easy to prepare, with minimal oil required thanks to a quick sauté in cooking spray. Serve it over fragrant jasmine rice or keep it low-carb with cauliflower rice, and don't forget the finishing touch of fresh basil leaves for an herbal burst of freshness. Whether you're focusing on a balanced diet or just love Thai cuisine, this flavorful dish is sure to become a new favorite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 cup low-fat coconut milk
• 2 tablespoons red curry paste
• 0.5 cup chicken broth
• 1 medium red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 0.25 cup fresh basil leaves
• 0 cooking spray

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

Heat a large skillet or wok over medium heat and lightly coat with cooking spray.

Step 3

Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté for about 2-3 minutes until fragrant and onions are translucent.

Step 4

Stir in the red curry paste and cook for 1 more minute to release its flavors.

Step 5

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

Step 6

Add the sliced chicken breast to the skillet and stir to coat the chicken with the sauce.

Step 7

Simmer for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.

Step 8

Add the red bell pepper slices and green beans; continue to cook for another 5-7 minutes until the vegetables are tender-crisp.

Step 9

Stir in the fish sauce, lime juice, and brown sugar. Mix well.

Step 10

Taste and adjust the seasoning if necessary, adding more fish sauce or lime juice to suit your preference.

Step 11

Remove from heat and stir in the fresh basil leaves.

Step 12

Serve immediately with steamed jasmine rice or cauliflower rice for a low-carb option.

Nutrition Facts

Serving size	(1282.6g)

Amount per serving	% Daily Value*
Calories	996.8

Total Fat 21.9g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 385.6mg	0%
Sodium 2506.0mg	0%
Total Carbohydrate 44.2g	0%
Dietary Fiber 10.8g	0%
Total Sugars 19.8g
Protein 149.7g	0%

Vitamin D 22.7IU	0%
Calcium 207.7mg	0%
Iron 8.5mg	0%
Potassium 2265.6mg	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: 20.3%

Protein: 61.6%

Carbs: 18.2%