Low Fat Red Thai Curry

Indulge in the vibrant and aromatic flavors of this Low Fat Red Thai Curry—a lighter take on the classic favorite that's perfect for healthy weeknight dinners. This wholesome dish features tender slices of chicken breast and a medley of colorful vegetables like red bell peppers, carrots, and zucchini, all simmered in a creamy yet guilt-free low-fat coconut milk base. Infused with bold red curry paste, fresh basil, and a touch of tangy lime juice, every bite is packed with authentic Thai-inspired flavors. Quick and easy to make, this recipe comes together in just 40 minutes and pairs beautifully with fluffy jasmine rice for a complete, satisfying meal. Perfect for those seeking a delicious, low-fat comfort food option that's as nourishing as it is flavorful!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 teaspoon coconut oil
• 1 medium, sliced red onion
• 2 minced garlic cloves
• 1 medium, sliced red bell pepper
• 1 medium, sliced carrot
• 1 medium, sliced zucchini
• 2 tablespoons red curry paste
• 400 ml low-fat coconut milk
• 250 grams, sliced thinly chicken breast
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• 10 fresh basil leaves
• 2 cups cooked jasmine rice

Directions

Step 1

Heat the coconut oil in a large non-stick pan over medium-high heat.

Step 2

Add the sliced red onion and sauté for 2-3 minutes until it begins to soften.

Step 3

Add the minced garlic and sauté for another 1 minute until fragrant.

Step 4

Stir in the red bell pepper, carrot, and zucchini, cooking for 3-4 minutes until slightly tender.

Step 5

Add the red curry paste to the pan, stirring continuously for 1-2 minutes to release the aromas.

Step 6

Pour in the low-fat coconut milk and stir well to combine all ingredients.

Step 7

Add the sliced chicken breast into the curry mixture, ensuring that all pieces are submerged.

Step 8

Stir in the fish sauce and brown sugar, allowing the curry to simmer on low heat for 15 minutes, stirring occasionally.

Step 9

Once the chicken is cooked through and the vegetables are tender, add the lime juice and taste for seasoning.

Step 10

Finally, stir in the fresh basil leaves and allow them to wilt slightly.

Step 11

Serve the red thai curry over cooked jasmine rice in bowls.

Nutrition Facts

Serving size	(1502.3g)

Amount per serving	% Daily Value*
Calories	1088.3

Total Fat 26.9g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 0.9g
Cholesterol 86mg	0%
Sodium 4122.5mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 10.5g	0%
Total Sugars 30.9g
Protein 45.4g	0%

Vitamin D 0IU	0%
Calcium 193.8mg	0%
Iron 4.6mg	0%
Potassium 1716.4mg	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: 22.3%

Protein: 16.7%

Carbs: 61.0%