Low Fat Thai Green Curry

Lighten up your weeknight dinner with this vibrant and flavorful Low Fat Thai Green Curry! Packed with nutrient-rich vegetables like zucchini, red bell pepper, baby corn, and spinach, this dish offers a wholesome twist on the classic Thai favorite. The creamy base comes from low-fat coconut milk, perfectly balanced with aromatic green curry paste, a splash of low-sodium soy sauce, and a hint of lime for a zesty finish. Choose between tender, lean chicken breast or protein-packed tofu to suit your preference, while the fragrant jasmine rice makes the perfect pairing to soak up the saucy goodness. Ready in just 40 minutes, this healthy, guilt-free recipe is a great way to enjoy the bold, authentic flavors of Thai cuisine without the extra calories. Perfect for a quick, comforting dinner that’s both satisfying and easy to make!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 ml Low-fat coconut milk
• 3 tablespoons Green curry paste
• 300 ml Vegetable broth
• 300 g Chicken breast (skinless, boneless) or firm tofu
• 100 g Green beans
• 1 Zucchini
• 1 Red bell pepper
• 100 g Baby corn
• 2 handfuls Spinach leaves
• 2 tablespoons Soy sauce (low-sodium)
• 1 teaspoon Brown sugar
• 1 tablespoon Lime juice
• 1 handful Fresh basil leaves
• 200 g Jasmine rice
• 1 teaspoon Cooking spray or 1 teaspoon of vegetable oil

Directions

Step 1

Cook the jasmine rice according to package instructions and set aside.

Step 2

Heat a large, non-stick skillet or wok over medium heat. Lightly grease it with cooking spray or 1 teaspoon of vegetable oil.

Step 3

Add the green curry paste to the pan and cook for 1-2 minutes, stirring constantly, to release its flavors.

Step 4

Slowly pour in the low-fat coconut milk and stir well to combine with the curry paste.

Step 5

Add the vegetable broth, soy sauce, and brown sugar. Stir until the mixture is smooth and simmer for 3-4 minutes.

Step 6

If using chicken breast, add it to the pan and cook for 5-7 minutes, or until fully cooked. If using tofu, add it now and gently stir.

Step 7

Cut the zucchini and red bell pepper into bite-sized pieces. Add the zucchini, red pepper, green beans, baby corn, and spinach leaves to the curry. Simmer everything together for 10 minutes, or until the vegetables are tender but still vibrant.

Step 8

Stir in the lime juice and fresh basil leaves just before removing the curry from the heat. Taste and adjust seasoning if needed.

Step 9

Serve the curry hot over the cooked jasmine rice. Garnish with additional basil leaves if desired.

Nutrition Facts

Serving size	(1875.0g)

Amount per serving	% Daily Value*
Calories	1291.8

Total Fat 28.7g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 1.2g
Cholesterol 255mg	0%
Sodium 4670.1mg	0%
Total Carbohydrate 137.0g	0%
Dietary Fiber 15.9g	0%
Total Sugars 32.8g
Protein 116.4g	0%

Vitamin D 39IU	0%
Calcium 297.4mg	0%
Iron 11.5mg	0%
Potassium 3208.4mg	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: 20.3%

Protein: 36.6%

Carbs: 43.1%