Healthy Green Thai Chicken Curry

a bowl of thai chicken green curry that is low in calories

Make this Healthy Green Thai Chicken Curry in only 30 minutes! It's filled with classic Thai curry flavors, a tasty creamy sauce, tender chicken, and lots of veggies. It's flavorful, lively, and well-balanced.

Course Dinner

Cuisine Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 384kcal

Author Kim

Ingredients

500 grams skinless chicken breast (thinly sliced)
1 tablespoon vegetable oil

Curry Sauce

3 tablespoons green curry paste
1 teaspoon crushed garlic/garlic paste
1 teaspoon minced ginger/ginger paste
400 ml coconut milk (full fat) 400ml = 1 can
1 tablespoon fish sauce
1 tablespoon lime juice
6 kaffir lime leaves
1 teaspoon monkfruit sweetener

Vegetables

1 cup pumpkin (diced/1cm cubes)
1 cup zucchini (diced/1cm cubes)
½ cup Red capsicum (roughly chopped)
¼ cup thai basil leaves (roughly chopped)

For Serving

2 tablespoons fresh coriander/cilantro (roughly chopped)
2 cups cooked Jasmine rice

Metric - US Customary

Instructions

Cook off Curry Paste: In a large pot over medium heat, add 1 tablespoon vegetable oil.
Add 3 tablespoons green curry paste, 1 teaspoon crushed garlic/garlic paste and 1 teaspoon minced ginger/ginger paste.
Cook for about 1-2 minutes until aromatic.
Add Remaining Curry Sauce Ingredients: Pour in 400 ml coconut milk (full fat), 1 tablespoon fish sauce, 1 tablespoon lime juice, 6 kaffir lime leaves, and 1 teaspoon monkfruit sweetener.
Stir the ingredients well to combine.
Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce the heat to low, and let it simmer for 10 minutes, allowing the flavors to meld.
Add Chicken: Add 500 grams skinless chicken breast (thinly sliced) into the simmering curry sauce, cooking for approximately 8-10 minutes or until it is fully cooked through.
Add Vegetables: Add 1 cup pumpkin (diced/1cm cubes),1 cup zucchini (diced/1cm cubes), and ½ cup Red capsicum (roughly chopped) to the pot. Cook the vegetables for an additional 5-7 minutes, or until they are just tender.
Remove from heat - the sauce won't thicken the longer you leave it on as it is meant to be on the thinner side. If you want a thicker curry sauce see notes below.
Serving: Remove kaffir lime leaves from the pot. Stir in ¼ cup thai basil leaves (roughly chopped) Adjust seasoning if needed.
Serve the healthy Thai Green Chicken Curry over 2 cups cooked Jasmine rice and garnish with 2 tablespoons fresh coriander/cilantro (roughly chopped).

Notes

Curry Paste: I used AYAM curry paste for this recipe and its about a medium level of spice.

Chicken: If using skinless chicken thigh, it will take longer to cook - add approx 5 mins onto cooking time. Make sure to cut chicken pieces into equal sizes.

Vegetables: Pumpkin, zucchini, capsicum/bell peppers, eggplant, sweet potato, green beans and snow peas are all great options for this curry. Make sure vegetables are cut to the same size so they cook evenly in the curry sauce.

Sweetener: I use granulated monkfruit - available form the baking aisle of the supermarket.

Coconut Milk: I only use full fat coconut milk as using lower fat versions will affect the flavor and make the curry "watery"

Thicker curry sauce: make a slurry of 2 tablespoons of cornflour/cornstarch and 2 tablespoons of water. Stir into the curry whilst it is still on the heat and it will thicken.

Kaffir Lime Leaves: If you don't have these, lime peel can also work, or even a tablespoon of lime juice.

Thai Basil: If this is not available, sweet basil is a good substitute

Nutrition