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
1 tbsp avocado oil
1 onion, medium, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp Thai green curry paste, store-bought
1 tsp ground turmeric
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 can light coconut milk
1⁄2 cup low-sodium chicken broth
1 red bell pepper, sliced
1 cup snap peas, trimmed
1⁄2 head broccoli, cut into florets
1 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
salt, to taste
fresh basil, chopped, for garnish
steamed jasmine rice, for serving
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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.
