THAI RED CURRY
- Natasha Kanade
- January 27, 2022
- Easy
- Servings - 1
This recipe is curated to provide numerous health benefits while keeping calories to a minimum. It features powerful, nutritious and simple ingredients.
Ingredients:
- 150g chicken breast, diced
- 1 cup mixed vegetables (e.g., bell peppers, carrots, zucchini)
- 1/2 cup light coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce or soy sauce.
- 1 tsp olive oil
- 1 tbsp fresh basil leaves, chopped (for garnish)
Directions:
- Cook the chicken: Heat olive oil in a non-stick skillet over medium-high heat. Add the diced chicken and cook for 5-7 minutes, or until fully cooked and lightly browned. Remove from the skillet and set aside.
- Prepare the curry sauce: In the same skillet, add the Thai red curry paste and cook for 1 minute until fragrant.
- Add coconut milk and vegetables: Pour in the light coconut milk and stir well to combine with the curry paste. Add little water if needed. Add the mixed vegetables and cook for 5-6 minutes until the vegetables are tender.
- Combine and season: Return the cooked chicken to the skillet and stir to coat with the curry sauce. Add the fish sauce (or soy sauce) and cook for another 2 minutes to heat everything through.
- Serve: Garnish with fresh basil leaves
Health benefits of the ingredients:
- Diced chicken breast: A lean source of protein essential for muscle repair and growth.
- Mixed vegetables (e.g., bell peppers, carrots, zucchini): Packed with vitamins, minerals, and antioxidants that support overall health and immunity.
- Light coconut milk: Provides healthy fats and adds creaminess while being lower in calories than regular coconut milk.
- Thai red curry paste: Contains spices that may have anti-inflammatory properties and enhance flavor without added calories.
- Olive oil: Contains healthy monounsaturated fats that support heart health and reduce inflammation.
- Fresh basil leaves: Rich in antioxidants and has anti-inflammatory properties, enhancing overall wellness.