Mediterranean Diet Thai Chicken Curry

Experience a vibrant fusion of bold Thai flavors and heart-healthy Mediterranean ingredients with this Mediterranean Diet Thai Chicken Curry. This wholesome recipe combines the creamy richness of light coconut milk and Thai red curry paste with nutrient-packed vegetables like zucchini, spinach, and cherry tomatoes. Sautéed in flavorful olive oil and finished with a splash of fresh lime juice and a hint of fish sauce, this dish is both aromatic and satisfying. Packed with lean protein from chicken breast and brimming with colorful veggies, it’s a perfect weeknight dinner that’s as delicious as it is nutritious. Serve it alongside brown rice or quinoa for a Mediterranean-inspired twist on a classic Thai comfort food. Ready in just 45 minutes, this one-pot wonder is perfect for anyone looking to enjoy a healthy and flavorful meal!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons Thai red curry paste
• 1 cup low-sodium chicken broth
• 1 can (13.5 oz) light coconut milk
• 1 large red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large skillet or pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.

Step 4

Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned on all sides.

Step 5

Stir in the Thai red curry paste and cook for 1-2 minutes to release its flavors.

Step 6

Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Cover and simmer for 10-12 minutes or until the vegetables are tender and the chicken is cooked through.

Step 8

Stir in the baby spinach and cook for 2-3 minutes until wilted.

Step 9

Add fish sauce, lime juice, salt, and black pepper to the curry. Adjust seasoning to taste.

Step 10

Garnish with fresh cilantro before serving.

Step 11

Serve hot with a side of brown rice, quinoa, or whole-grain bread for a complete Mediterranean Diet-friendly meal.

Nutrition Facts

Serving size	(1859.1g)

Amount per serving	% Daily Value*
Calories	1431.9

Total Fat 66.0g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3731.7mg	0%
Total Carbohydrate 55.4g	0%
Dietary Fiber 12.2g	0%
Total Sugars 25.9g
Protein 155.5g	0%

Vitamin D 22.7IU	0%
Calcium 271.3mg	0%
Iron 15.9mg	0%
Potassium 2885.4mg	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: 41.3%

Protein: 43.3%

Carbs: 15.4%