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Clean Eating Green Thai Curry

Light, rich, and creamy with authentic Thai flavours. High Protein and Low Calorie Dinner under 400 calories.  Loaded with thin slivers of chicken and nutritious colourful veges.
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 340kcal
Author Kim

Ingredients

  • 500 grams/1 pound Chicken breast thinly sliced
  • 3 tablespoons Green curry paste
  • 550 ml Coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon Lime juice
  • 6 fresh Kaffir lime leaves
  • 1 teaspoon granulated stevia
  • 1 cup Pumpkin diced
  • 1 cup zucchini diced
  • ½ cup Red capsicum diced
  • ¼ cup Loosely packed Thai basil leaves roughly chopped
  • 2 tablespoons Fresh coriander/cilantro roughly chopped
  • 1 spring onion finely diced.
  • 1 cup Jasmine rice

Instructions

  • Cook rice according to packet instructions.
  • Heat the curry sauce in a large saucepan on medium heat until fragrant
  • Add the coconut milk and lime leaves, stir and bring to the boil.
  • Reduce heat and simmer for five minutes, stirring occasionally.
  • Add the vegetables to the curry sauce, along with the fish sauce, lime juice, stevia
  • Heat a non stick wok to high, add the chicken and cook until just browned.
  • Add the chicken to the curry sauce and cover with a lid and simmer for 5 minutes
  • Add basil, coriander, and spring onion. Stir to combine.
  • Place curry in serving bowls and serve with steamed jasmine rice

Nutrition

Calories: 340kcal | Carbohydrates: 30g | Protein: 42g | Fat: 6g | Saturated Fat: 2g | Fiber: 3g | Sugar: 7g