Ultimate Low Fat Thai

Experience the vibrant flavors of Thailand with this "Ultimate Low Fat Thai" recipe, a perfect blend of bold spices and wholesome ingredients that won’t weigh you down. Tender pieces of lean chicken breast are simmered in a luscious, low-fat coconut milk and red curry sauce, infused with fragrant garlic, ginger, and lime juice. Crisp veggies like red bell pepper, zucchini, snap peas, and carrots add a satisfying crunch and a burst of color to this dish. With reduced-sodium chicken broth and soy sauce, it’s a heart-healthy option that doesn't skimp on taste. Ready in just 45 minutes, this light yet satisfying dish is perfect for a busy weeknight. Serve it with jasmine rice or enjoy it on its own for a guilt-free, flavor-packed meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Chicken breast, boneless and skinless
• 1 medium Red bell pepper
• 1 medium Zucchini
• 2 medium Carrots
• 100 grams Snap peas
• 400 ml Low-fat coconut milk
• 150 ml Chicken broth, reduced-sodium
• 2 tablespoons Red curry paste
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 tablespoon Lime juice
• 1 tablespoon Fish sauce
• 1 tablespoon Soy sauce, low sodium
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Olive oil
• 0 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

Begin by preparing the vegetables. Slice the red bell pepper, zucchini, and carrots into thin strips. Trim the ends off the snap peas. Set aside.

Step 2

Cut the chicken breast into bite-sized pieces, ensuring uniform size for even cooking.

Step 3

Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat.

Step 4

Add the chicken pieces to the skillet and cook for 3-5 minutes, stirring occasionally, until lightly browned and nearly cooked through. Remove the chicken and set aside.

Step 5

In the same skillet, lower the heat to medium and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

Step 6

Add the red curry paste to the skillet and stir well to combine with the garlic and ginger. Cook for 1 minute to enhance the flavors of the curry paste.

Step 7

Pour in the low-fat coconut milk and chicken broth, stirring constantly to create a smooth sauce.

Step 8

Add the bell peppers, zucchini, carrots, and snap peas to the skillet. Simmer for 5-7 minutes until the vegetables are tender but still crisp.

Step 9

Return the cooked chicken to the skillet and stir gently to coat in the sauce. Simmer for an additional 2-3 minutes until the chicken is fully cooked.

Step 10

Stir in the lime juice, fish sauce, and low-sodium soy sauce for a balanced and tangy flavor. Adjust seasoning to taste.

Step 11

Remove from heat and sprinkle the dish with fresh chopped cilantro for a burst of freshness.

Step 12

Serve hot with steamed jasmine rice, if desired, and enjoy your 'Ultimate Low Fat Thai'!

Nutrition Facts

Serving size	1853 grams (1853.0g)

Amount per serving	% Daily Value*
Calories	1468

Total Fat 38.00g	49%
Saturated Fat 12.70g	64%
Polyunsaturated Fat 1.60g
Cholesterol 340mg	113%
Sodium 5002mg	217%
Total Carbohydrate 129.90g	47%
Dietary Fiber 12.10g	43%
Total Sugars 30.10g
Protein 141.30g	283%

Vitamin D 52IU	260%
Calcium 254mg	20%
Iron 12mg	65%
Potassium 2611mg	56%

*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.

Source of Calories

Fat: 24.0%

Protein: 39.6%

Carbs: 36.4%