Low Fat Thai Chicken Green Curry
Indulge in the vibrant flavors of our Low Fat Thai Chicken Green Curry, a lighter twist on the classic Thai favorite that's perfect for a wholesome yet satisfying meal. This fragrant curry features tender bites of chicken breast simmered in a velvety low-fat coconut milk base, infused with the aromatic kick of green curry paste. Crisp vegetables like zucchini, green beans, and red bell pepper mingle with bamboo shoots for a medley of textures, while fresh basil, tangy lime juice, and a touch of fish sauce elevate the dish with traditional Thai flavors. Ready in just 40 minutes, this low sodium, low-fat recipe offers a healthy way to enjoy the richness of authentic Thai cuisine without compromising on taste. Serve it over jasmine or brown rice for a comforting, guilt-free dinner that your whole family will love.
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Ingredients
- 400 grams Boneless, skinless chicken breast
- 400 ml Low-fat coconut milk
- 3 tablespoons Green curry paste
- 200 ml Chicken stock (low sodium)
- 1 medium Zucchini
- 150 grams Green beans
- 1 medium Red bell pepper
- 100 grams Bamboo shoots (canned, drained)
- 10 leaves Fresh basil leaves
- 2 teaspoons Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 teaspoon Canola oil
Directions
Step 1
Cut the chicken breast into bite-sized pieces and set aside.
Step 2
Slice the zucchini and red bell pepper into thin strips. Trim the green beans and cut them into halves.
Step 3
Heat the canola oil in a large non-stick skillet or wok over medium heat.
Step 4
Add the green curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
Step 5
Pour in the low-fat coconut milk and chicken stock, stirring to combine with the curry paste. Bring to a simmer.
Step 6
Add the chicken pieces to the skillet. Simmer for 8-10 minutes or until the chicken is cooked through.
Step 7
Add the zucchini, green beans, bell pepper, and bamboo shoots to the skillet. Simmer for an additional 5-7 minutes until the vegetables are tender but still crisp.
Step 8
Stir in the fish sauce, lime juice, and brown sugar. Mix well and adjust seasoning if needed.
Step 9
Turn off the heat and stir in the fresh basil leaves.
Step 10
Serve the curry hot over steamed jasmine rice or brown rice, if desired.
Nutrition Facts
| Serving size | (1694.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1063.2 |
| Total Fat 30.1g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 340mg | 0% |
| Sodium 5916.6mg | 0% |
| Total Carbohydrate 56.5g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 30.9g | |
| Protein 135.8g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 227.4mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2976.0mg | 0% |
Source of Calories