Light Thai Green Chicken Curry
This lightened version of Thai Green Chicken Curry offers the aromatic flavors of traditional Thai cuisine, made quick and easy for busy weeknights. With a store-bought green curry paste, tender chicken breast, and vegetables simmered in reduced-fat coconut milk, this dish remains rich and creamy but is lower in fat and calories. Serve it over steamed jasmine rice for a satisfying meal that everyone will love.
Ingredients 18
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Method 10
Heat in a large skillet or saucepan over medium heat.
Add , and sauté until softened, about 3 minutes.
Stir in and ; cook 1 minute until fragrant.
Add and and cook for another minute.
Add pieces; cook, stirring, until lightly browned but not fully cooked, about 3 minutes.
Pour in the and ; bring to a gentle simmer.
Add the , , and ; simmer uncovered for 10-12 minutes until chicken is cooked through and vegetables are tender.
Stir in , , and . Taste and adjust seasoning with salt as needed.
Remove from heat and garnish with chopped basil or cilantro.
Serve hot with jasmine rice.
Helpful tips
For extra anti-inflammatory benefits, increase the ginger or turmeric slightly.
If you prefer more heat, add sliced fresh chili or chili flakes.
Using light coconut milk reduces fat but retains creaminess for a guilt-free meal. Using chicken thighs will ensure the chicken pieces maintain tenderness.
To make vegetarian, substitute tofu for chicken and use soy sauce instead of fish sauce.
