Name: Skinny Thai Green Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced 1 tbsp olive oil or coconut oil 1 small onion, sliced 1 bell pepper, thinly sliced 1 medium zucchini, sliced into half-moons 2 tbsp Thai green curry paste 1 can (14 oz) light coconut milk ½ cup chicken broth 1 tbsp fish sauce 1 tbsp lime juice 1 tsp grated fresh ginger 2 cloves garlic, minced ½ tsp turmeric ½ tsp cumin Salt and pepper, to taste Fresh basil or cilantro, for garnish Cooked jasmine rice or cauliflower rice, for serving (optional)

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Why You’ll Love This Recipe

This Skinny Thai Green Chicken Curry is a deliciously fragrant dish that’s both light and satisfying. The green curry paste, combined with fresh herbs and spices, gives it a beautiful, aromatic flavor that infuses the chicken and vegetables. The light coconut milk keeps it creamy without being too rich or heavy. It’s a healthy, easy-to-make dish that’s full of vibrant flavors, and you can customize it with your favorite vegetables or adjust the spice level to your liking.

Ingredients

1 lb boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil or coconut oil
1 small onion, sliced
1 bell pepper, thinly sliced
1 medium zucchini, sliced into half-moons
2 tablespoons Thai green curry paste
1 can (14 oz) light coconut milk
1/2 cup chicken broth
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon cumin
Salt and pepper, to taste
Fresh basil or cilantro, for garnish
Cooked jasmine rice or cauliflower rice, for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil or coconut oil in a large skillet or wok over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the onion, bell pepper, and zucchini. Cook for 4-5 minutes until softened.
Stir in the green curry paste, garlic, and ginger, and cook for an additional 1-2 minutes until fragrant.
Add the coconut milk, chicken broth, fish sauce, lime juice, turmeric, and cumin. Stir everything together, scraping up any bits stuck to the pan.
Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the chicken to the skillet and cook for another 2-3 minutes, until the chicken is heated through and coated in the sauce.
Taste and adjust seasoning with salt, pepper, or extra lime juice as needed.
Serve the curry over cooked jasmine rice or cauliflower rice and garnish with fresh basil or cilantro.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Version: Add sliced Thai bird’s eye chilies or a dash of chili flakes to increase the heat level.
Vegetarian: Swap the chicken for tofu or tempeh for a plant-based version. You can also add extra vegetables like mushrooms or eggplant.
Low-Carb: Serve the curry with cauliflower rice or zucchini noodles instead of regular rice to keep it low-carb.
Extra Creamy: For a richer texture, add a tablespoon of peanut butter or almond butter to the sauce for extra creaminess and flavor.

Storage/Reheating

Store any leftover curry in an airtight container in the fridge for up to 3 days. To reheat, warm the curry on the stove over low heat, stirring occasionally. If the sauce has thickened too much in the fridge, add a splash of chicken broth or coconut milk to loosen it up.

FAQs

Can I make this curry ahead of time?

Yes, you can prepare the curry in advance and store it in the refrigerator. It actually tastes even better the next day when the flavors have had time to meld.

Can I use regular coconut milk instead of light coconut milk?

While regular coconut milk will make the curry richer and creamier, using light coconut milk reduces the calorie count. However, you can use either depending on your preference.

Is this recipe spicy?

The dish has a mild heat from the green curry paste. If you prefer a spicier version, you can add extra chili flakes or fresh Thai bird’s eye chilies.

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, turkey, or even thinly sliced beef. Tofu is also a great vegetarian option.

Can I freeze the leftovers?

Yes, you can freeze the curry for up to 2 months. When reheating, ensure it’s heated all the way through, and add a bit more liquid if needed.

Can I adjust the flavor of the curry?

Absolutely! Feel free to adjust the amount of curry paste, lime juice, or fish sauce to suit your taste preferences.

What type of rice should I serve with this curry?

Jasmine rice or cauliflower rice works best, but you can use any rice you prefer, such as basmati or brown rice.

How do I make this curry more vegetable-packed?

Add extra vegetables such as mushrooms, carrots, spinach, or green beans to increase the veggie content and enhance the flavor.

What can I use instead of fish sauce?

If you’re avoiding fish sauce, you can use soy sauce or tamari for a vegetarian alternative.

Can I use a store-bought green curry paste?

Yes, store-bought green curry paste works perfectly. Just make sure to check the ingredient list for any additives if you want to keep it healthy.

Conclusion

This Skinny Thai Green Chicken Curry is a perfect balance of vibrant flavors, spice, and creaminess, but with a lighter twist. With a fragrant coconut broth, aromatic spices, and tender chicken, it’s a satisfying and healthy dish you can enjoy without the guilt. Whether you’re looking for a weeknight dinner, a meal prep option, or simply a lighter take on traditional Thai curry, this recipe is sure to become a favorite in your kitchen.

Skinny Thai Green Chicken Curry

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Skinny Thai Green Chicken Curry is a lighter take on the classic Thai curry, featuring tender chicken in a fragrant coconut broth with green curry paste and fresh vegetables. A healthier, flavorful dish that’s perfect for a quick dinner or meal prep.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Thai

Instructions

Heat olive oil or coconut oil in a large skillet or wok over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, add the onion, bell pepper, and zucchini. Cook for 4-5 minutes until softened.
Stir in the green curry paste, garlic, and ginger, and cook for an additional 1-2 minutes until fragrant.
Add the coconut milk, chicken broth, fish sauce, lime juice, turmeric, and cumin. Stir everything together, scraping up any bits stuck to the pan.
Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the chicken to the skillet and cook for another 2-3 minutes, until the chicken is heated through and coated in the sauce.
Taste and adjust seasoning with salt, pepper, or extra lime juice as needed.
Serve the curry over cooked jasmine rice or cauliflower rice and garnish with fresh basil or cilantro.

Notes

For a spicier version, add sliced Thai bird’s eye chilies or a dash of chili flakes to increase the heat level.
Swap the chicken for tofu, tempeh, or extra vegetables like mushrooms and eggplant for a vegetarian version.
For a low-carb option, serve with cauliflower rice or zucchini noodles instead of regular rice.
Add a tablespoon of peanut butter or almond butter for a creamier texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 8g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg