Low Fat Thai Chicken Curry

This Low-Fat Thai Chicken Curry is a lighter take on the classic comfort dish, bursting with bold flavors and vibrant colors. Tender chunks of skinless chicken breast are simmered in a rich, yet wholesome, sauce made with low-fat coconut milk, fragrant red curry paste, and aromatic ginger and garlic. Fresh zucchini, red bell pepper, and a touch of lime juice add a refreshing balance, while a hint of brown sugar rounds out the flavor profile with a subtle sweetness. Quick to prepare in just 45 minutes, this healthy curry is perfect for weeknight dinners, served over fluffy jasmine rice for a satisfying and low-calorie meal. Whether you’re craving Thai-inspired cuisine or simply looking for a nutritious dinner idea, this recipe delivers on flavor without compromising on health.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Skinless boneless chicken breast
• 400 ml Low-fat coconut milk
• 2 tbsp Red curry paste
• 250 ml Chicken stock (low sodium)
• 1 tbsp Canola oil
• 1 large Onion
• 1 medium Red bell pepper
• 1 medium Zucchini
• 3 units Garlic cloves
• 1 tbsp Fresh ginger
• 1 tbsp Fish sauce
• 2 tbsp Lime juice
• 2 tsp Brown sugar
• 2 tbsp Fresh cilantro
• 4 cups Cooked jasmine rice

Directions

Step 1

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

Step 2

Finely dice the onion, mince the garlic, and grate the ginger. Julienne the red bell pepper and zucchini.

Step 3

Heat the canola oil in a large, deep skillet or saucepan over medium heat.

Step 4

Add the onions and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Step 5

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

Step 6

Pour in the low-fat coconut milk and chicken stock, mixing well to create the curry sauce.

Step 7

Add the chicken pieces to the sauce and simmer for 10 minutes, stirring occasionally, until the chicken is cooked through.

Step 8

Add the red bell pepper, zucchini, fish sauce, lime juice, and brown sugar. Continue to simmer for another 5-7 minutes until the vegetables are tender but still crisp.

Step 9

Taste and adjust seasoning as needed. For additional heat, you can add a pinch of chili flakes or a sliced chili pepper.

Step 10

Garnish with fresh cilantro just before serving.

Step 11

Serve hot over cooked jasmine rice for a complete meal.

Nutrition Facts

Serving size	(2605.2g)

Amount per serving	% Daily Value*
Calories	2336.8

Total Fat 45.2g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 495.8mg	0%
Sodium 4213.1mg	0%
Total Carbohydrate 288.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 36.5g
Protein 184.4g	0%

Vitamin D 0IU	0%
Calcium 289.9mg	0%
Iron 8.9mg	0%
Potassium 2800.2mg	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: 17.7%

Protein: 32.1%

Carbs: 50.2%