LAST UPDATED: | PUBLISHED: | BY: Kim
Gotta love a Clean Eating Green Thai Curry, loaded with thin slivers of chicken and bright nourishing veges. This is a quick and easy to make curry that’s creamy, tangy and true to all the flavours you’d expect from an exciting thai curry. This is serious clean eating that won’t weigh you down and is a perfect midweek dinner recipe under 400 calories…YES..even with rice.
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The best type of chicken for this curry is chicken breast, sliced thinly. This helps it to cook quickly, and to thoroughly absorb the curry flavours. But if chunks of chicken is more your thing, that’s cool too – just remember it will take a little longer to cook through.
My other little special secret for this recipe is the kaffir lime leaves and the thai basil leaves. I think that these two ingredients are what make this a really authentic thai curry. I’m always excited when I find thai basil leaves in the supermarket and I make a beeline immediately to put them into my trolley because they don’t always seem to be available.
What is Thai Basil
Thai basil is a savoury, and fragrant smelling reminiscent of regular basil and fennel combined – that is, basil with a faint hint of aniseed. Thai basil lacks the sweetness of regular basil and has a spicier, bolder flavour. It also has small, thinner and stronger leaves than the more delicate Italian basil. Overall, perfect for dishes where you want to pack a punch.
TIP: If Thai Basil is not available in the area you live in, you can achieve a similar result with regular basil. I often use regular basil in my Asian dishes when I have an abundance of it in my garden. Yep, regular basil is not just for Italian recipes.
What are Kaffir Lime Leaves
Kaffir Lime leaves are a strong fragrant lime leaf from the Kiffir lime tree. Kaffir lime leaves seem to be a supermarket staple in most stores I’ve been in, so no worries there.
Where To Buy Thai Basil
Big supermarkets or your local farmers markets are the best bet as this can sometimes be a bit of a speciality herb.
A short drive from our house is a regular Sunday morning market that is very small (only about 10 stalls in total), but there is a fabulous Asian stall there that has every Asian herb and vegetable I could possibly imagine.
If you love cooking and eating thai food, I highly recommend checking out your local farmers markets if you can. See what inspires you, and maybe what even looks a bit weird vege wise. I know there are definitely some things at the farmers market that I look at wonder what on earth would you cook with that!
Substitute for Palm Sugar in Thai Cooking
You probably know that palm sugar is also used widely in thai cooking, but for this recipe I skipped it. However, it definitely did need a sweet dribble of something to balance out the savoury flavours. To even it out and hit that perfect note, I added a teaspoon of granulated stevia to the recipe (which serves two). If you were making this recipe for four people you’d double everything in the recipe.
More Thai Dinners ----- >>> Crunchy Thai Beef Salad and this Fish Panang Curry and these delicious Thai Meatballs with Peanut Sauce.
Just a slight bit of stevia did the trick and left me thinking I had found the magic formula for Thai Green Chicken Curry in a clean eating way. I said to my husband that we need never buy thai takeaway curry again.
This is a clean eating thai curry, free from sugar, but packed with protein, veges and authentic thai flavours that make your tastebuds stand up and do a little thank you dance.
Some of my other favourite clean eating Curries that I make regularly: Clean Eating Butter Chicken, Salmon Curry In A Hurry, and Beef Satay Curry Noodles.
Clean Eating Green Thai Curry
Kim
Light, rich, and creamy with authentic Thai flavours. High Protein and Low Calorie Dinner under 400 calories. Loaded with thin slivers of chicken and nutritious colourful veges.
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 2 people
Calories 340 kcal
Ingredients
- 500 grams/1 pound Chicken breast - thinly sliced
- 3 tablespoons Green curry paste
- 550 ml Coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon Lime juice
- 6 fresh Kaffir lime leaves
- 1 teaspoon granulated stevia
- 1 cup Pumpkin - diced
- 1 cup zucchini - diced
- ½ cup Red capsicum - diced
- ¼ cup Loosely packed Thai basil leaves - roughly chopped
- 2 tablespoons Fresh coriander/cilantro - roughly chopped
- 1 spring onion - finely diced.
- 1 cup Jasmine rice
Instructions
Cook rice according to packet instructions.
Heat the curry sauce in a large saucepan on medium heat until fragrant
Add the coconut milk and lime leaves, stir and bring to the boil.
Reduce heat and simmer for five minutes, stirring occasionally.
Add the vegetables to the curry sauce, along with the fish sauce, lime juice, stevia
Heat a non stick wok to high, add the chicken and cook until just browned.
Add the chicken to the curry sauce and cover with a lid and simmer for 5 minutes
Add basil, coriander, and spring onion. Stir to combine.
Place curry in serving bowls and serve with steamed jasmine rice
Nutrition
Calories: 340kcalCarbohydrates: 30gProtein: 42gFat: 6gSaturated Fat: 2gFiber: 3gSugar: 7g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
Keyword Healthy Green Thai Chicken Curry with rice
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More Chicken Recipes
- Rice Noodles with Peanut Sauce and Chicken
- Chicken Curry with Pumpkin
- Healthy Butter Chicken
- Chinese Mongolian Chicken
Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.
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Sure thing! Let's break down the concepts used in this article on Clean Eating Green Thai Curry:
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Green Thai Curry: A traditional Thai dish known for its vibrant green color, made with a paste consisting of green chili peppers, lemongrass, galangal, garlic, shallots, and other aromatic ingredients.
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Chicken Breast Preparation: Slicing chicken breast thinly allows for quicker cooking and better absorption of flavors. It's a leaner cut of chicken.
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Thai Basil: This herb has a savory, slightly aniseed-like flavor, distinct from Italian basil. It's used in Thai cuisine for its bold, spicy taste.
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Kaffir Lime Leaves: Leaves from the Kaffir lime tree, they have a strong citrus fragrance and are integral in Thai cooking, providing a unique citrusy flavor to dishes.
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Coconut Milk: A creamy liquid extracted from grated coconut flesh. It's a staple in Thai cuisine, adding richness and sweetness to curries.
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Fish Sauce: A condiment made from fish fermented in salt. It adds a savory, umami flavor to dishes and is commonly used in Southeast Asian cooking.
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Vegetables (Pumpkin, Zucchini, Red Capsicum): These veggies add color, texture, and nutrients to the curry.
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Jasmine Rice: A fragrant rice variety often paired with Thai dishes due to its subtle floral aroma.
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Granulated Stevia: A natural sweetener derived from the Stevia rebaudiana plant, used here to balance the savory flavors without adding sugar.
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Cooking Method: The recipe involves sautéing the curry paste, simmering with coconut milk and aromatics, cooking the chicken separately, then combining it all and simmering until flavors meld.
This recipe seems to emphasize clean eating, focusing on fresh, whole ingredients and mindful consumption. It also highlights the adaptability of ingredients (like substituting regular basil for Thai basil) and offers options for those seeking alternatives to traditional ingredients (using stevia instead of palm sugar).
