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.
Ingredients You’ll Need:
- 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
Low Calorie Thai Red Curry Chicken
Healthy Thai Red Curry Chicken Meal Prep and Storage
Meal Prep: You can meal prep 2 ways. You can cook the healthy recipe completely then store for later, or add the ingredients to a bag, mix and add to the freezer for later.
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes, or in a 350 degree oven until warmed through (about 20 minutes)
Low Calorie Thai Red Curry Chicken
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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
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Thai Red Curry Chicken
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