Heart-Healthy Thai Chicken Curry
Savor the vibrant flavors of this Heart-Healthy Thai Chicken Curry, a wholesome twist on a classic dish that's perfect for a nourishing yet indulgent meal. Made with creamy light coconut milk, fragrant red curry paste, and a medley of fresh vegetables like red bell pepper, zucchini, and broccoli, this easy curry is designed to be both delicious and good for your heart. Tender chunks of lean chicken breast simmered in a flavorful, low-sodium broth make this dish a protein-packed delight. Finished with a splash of zesty lime juice and an optional garnish of fresh cilantro, it's a satisfying way to enjoy Thai cuisine at home without sacrificing your health goals. Pair it with brown rice or quinoa for a balanced, fiber-rich meal that comes together in just 40 minutes, making it ideal for busy weeknights or meal prep.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil (or olive oil for reduced saturated fat)
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium yellow onion, diced
- 2 tablespoons red curry paste
- 1 14-ounce can light coconut milk (unsweetened)
- 1 cup low-sodium chicken broth
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 cups brown rice or quinoa (optional, for serving)
Instructions
Heat a large non-stick skillet or saucepan over medium heat. Add the coconut oil and allow it to melt.
Add the minced garlic, grated ginger, and diced onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Stir in the red curry paste, and cook for another minute, stirring to combine with the aromatics.
Pour in the light coconut milk and the low-sodium chicken broth, stirring to create a smooth curry base. Bring the mixture to a gentle simmer.
Add the chicken pieces to the skillet and simmer for 5 minutes, stirring occasionally, until the chicken begins to cook through.
Add the red bell pepper, zucchini, and broccoli florets to the skillet. Stir to combine, and simmer for an additional 10 minutes or until the vegetables are tender and the chicken is fully cooked.
Stir in the fish sauce and fresh lime juice. Taste and adjust seasoning as needed.
Serve the curry hot, garnished with freshly chopped cilantro if desired, over a bed of brown rice or quinoa for a complete heart-healthy meal.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 22.3 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2947 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
