Low Fat Thai Yellow Curry

Savor the vibrant flavors of this Low Fat Thai Yellow Curry, a lightened-up take on a beloved classic that's brimming with colorful vegetables and a creamy, aromatic sauce. Made with wholesome ingredients like low-fat coconut milk, fresh ginger, and yellow curry paste, this gluten-free dish offers all the authentic spice and warmth of traditional Thai curry without the extra calories. Packed with tender carrots, potatoes, red bell peppers, and green beans, and seasoned with a touch of low-sodium soy sauce, lime juice, and a hint of sweetness from brown sugar, this nutrient-rich curry is both satisfying and guilt-free. Perfectly paired with fluffy brown rice or protein-packed quinoa, this easy-to-make recipe is ready in just 45 minutes and makes a hearty, healthy dinner for four. Whether you're looking for a quick weeknight meal or a delicious way to explore Thai-inspired cuisine, this low-fat yellow curry is sure to become a new favorite in your kitchen!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Yellow curry paste
• 1 can (13.5 ounces) Low-fat coconut milk
• 2 cups Vegetable broth
• 1 large, sliced Carrot
• 2 medium, peeled and diced Potatoes
• 1 medium, sliced Red bell pepper
• 1 cup, trimmed Green beans
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 2 tablespoons Soy sauce (low sodium)
• 1 teaspoon Brown sugar
• 1 tablespoon Lime juice
• 2 tablespoons, chopped (optional) Fresh cilantro
• 3 cups (for serving) Cooked brown rice or quinoa

Directions

Step 1

Heat a large non-stick skillet or saucepan over medium heat.

Step 2

Add the yellow curry paste to the skillet and sauté for 1-2 minutes until fragrant.

Step 3

Add the diced onion, garlic, and ginger, and stir for another 2 minutes.

Step 4

Slowly pour in the low-fat coconut milk and vegetable broth while stirring to combine the curry paste with the liquids.

Step 5

Add the sliced carrot, diced potatoes, and brown sugar. Let the mixture simmer for 15 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Add the sliced red bell pepper and green beans to the skillet. Continue simmering for another 10 minutes or until all the vegetables are tender.

Step 7

Stir in the soy sauce and lime juice, and adjust seasoning to taste. If needed, add a pinch of salt or some extra soy sauce.

Step 8

Serve the curry hot over cooked brown rice or quinoa, and garnish with freshly chopped cilantro if desired.

Nutrition Facts

Serving size	(1963.3g)

Amount per serving	% Daily Value*
Calories	1025.3

Total Fat 16.1g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 3323.1mg	0%
Total Carbohydrate 198.8g	0%
Dietary Fiber 30.6g	0%
Total Sugars 37.2g
Protein 31.9g	0%

Vitamin D 0IU	0%
Calcium 327.4mg	0%
Iron 13.1mg	0%
Potassium 4570.2mg	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: 13.6%

Protein: 12.0%

Carbs: 74.5%