Low Calorie Thai Red Curry Chicken
This Low Calorie Thai Red Curry Chicken is just 208 calories per cup, and is just as good as your favorite Thai restaraunt!I like to serve this healthy red curry over rice, but it's also great over cauliflower rice, or alone. Special Tip: If you can't find (or don't like) bamboo shoots, you can swap them out for 1 bell pepper, sliced.
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
Serving: 1cupCalories: 208kcalCarbohydrates: 6.9gProtein: 32.7gFat: 5.4gSaturated Fat: 2.2gCholesterol: 78mgSodium: 709mgPotassium: 130mgFiber: 1.4gSugar: 2.7gCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!