This Low Calorie Thai Red Curry Chicken is just 208 calories and is packed with 32.7g of protein!
I like to serve this healthy red curry chicken over rice, but it’s also great over cauliflower rice, or alone.
Packed with flavor and healthy ingredients, this healthy red curry recipe is filled with fat burning ingredients (curry, onions, coconut, ginger, and chicken). It will help you lose weight without even trying!
Low Calorie Thai Red Curry Chicken
What You’ll Find in this Article:
Ingredients in Healthy Red Curry Chicken
I love bamboo shoots in curry dishes. But if you can’t find it (or don’t like them) you can swap them out for sliced red or yellow bell peppers. Or omit them all together.
And if you don’t like fish sauce you can swap it out for soy sauce, or gluten free tamari.
Shopping List for Healthy Thai Red Curry Chicken:
- Coconut oil
- Yellow onion
- Carrot
- Salt
- Garlic
- Fresh ginger
- Ground coriander
- Thai red curry paste
- Light coconut milk
- Boneless skinless chicken breasts
- Bamboo shoots
- Fish sauce
- Bay leaf
- Lime
- Fresh cilantro
- Fresh basil (optional)
How to Make Healthy Red Curry Chicken
I love making this healthy and easy red curry. I always have curry paste on hand, and I have included my favorite in the recipe card below.
If you like a LOT of heat, feel free to add in a bit more curry. And if you can’t handle heat, cut the curry down by 1/2 and it will be perfectly mild.
How to Make Healthy Red Curry Chicken:
- Heat a large skillet over medium-high, and add in the coconut oil.
- Add in the onions and carrots. Sprinkle with salt and cook for 3-5 minutes until starting to soften.
- Mix in the red curry paste, garlic, ginger, and coriander. Cook for 1-2 minutes, until fragrant.
- Add coconut milk, brown sugar, fish sauce, bay leaf, chicken, and bamboo shoots and mix well to coat.
- Bring to a simmer, then reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally until the chicken is cooked through.
- Remove the pan from the heat. Remove the bay leaf and discard.
- Add in the lime zest, lime juice, and half of the cilantro, and mix well to combine.
- Top with the remaining cilantro, and basil. Serve over rice, cauliflower rice, or alone.
Low Calorie Thai Red Curry Chicken Recipe
This low calorie chicken curry recipe is healthy and delicious. I like serve it over rice, but you can swap that out for cauliflower rice, or serve it alone.
More Low Calorie Chicken Recipes:
Low Calorie Thai Red Curry Chicken
Ingredients
- 1 teaspoon coconut oil
- 1 yellow onion minced
- 1 carrot sliced thin
- ½ teaspoon salt
- 4 garlic cloves minced
- 1 tablespoon minced ginger
- 1 teaspoon ground coriander
- 5 tablespoons Thai red curry paste
- 1 (13-ounce) can light coconut milk shaken before opening
- 4 boneless skinless chicken breasts cut into bite sized chunks
- 1 (8 -ounce) can bamboo shoots, drained
- 1 tablespoon fish sauce
- 1 bay leaf
- Zest and juice of 1 lime
- ¼ cup fresh cilantro minced and divided
- ⅛ cup chopped fresh basil optional
Instructions
- Heat a large skillet over medium-high, and add in the coconut oil.
- Add in the onions and carrots. Sprinkle with salt and cook for 3-5 minutes until starting to soften.
- Mix in the red curry paste, garlic, ginger, and coriander. Cook for 1-2 minutes, until fragrant.
- Add coconut milk, brown sugar, fish sauce, bay leaf, chicken, and bamboo shoots and mix well to coat.
- Bring to a simmer, then reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally until the chicken is cooked through.
- Remove the pan from the heat. Remove the bay leaf and discard.
- Add in the lime zest, lime juice, and half of the cilantro, and mix well to combine.
- Top with the remaining cilantro, and basil. Serve over rice, cauliflower rice, or alone.
Nutrition
Nutrition and Calories in Thai Red Curry Chicken
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