Give me a good take out fake out meal every night of the week! I love a good bowl of curry! I will never forget where I was when I tried my first bowl of green curry. Carl took me out for my first Pei Wei experience and I ordered it there. I loved the flavor profile so much and how it complimented the fresh veggies and herbs. I knew I had to recreate that but wanted to do it in a more healthy way because most of the time when we order out for these D to the LISH dinners, we run the risk of them being fairly high in calories. I wanted to develop a curry dish that still gives us the amazing flavors we want, but shaves the calories so we can still enjoy all the things we love but without the guilt. That’s why I came up with this skinny green curry chicken dish. This dish uses reduced fat coconut milk and avocado oil spray along with coconut aminos and arrowroot starch. All ingredients that are much healthier options to put this meal together. I found shiratake noodles that are gluten free and very low in calories. They are perfect for this dish! You could also pair with brown or white rice. Whatever you decide, give it a try and ENJOY!
Skinny Green Curry Chicken
4
servings10
minutes20
minutesIngredients
1 lb 1 Boneless Skinless Chicken Breast
Avocado Oil Spray 3 second spray
1 Tbsp 1 Arrowroot Starch
S&P to taste
1 1 Red Bell Pepper Sliced
1 1 Medium Onion Sliced
8 oz 8 Sugar Snap Peas
*For the Sauce*
13 oz 13 Can Reduced Fat Coconut Milk
2 Tbsp 2 Green Curry Paste
1 Tbsp 1 Coconut Aminos
2 2 Cloves of Garlic Minced
1 tsp 1 Ginger Paste
2 tsp 2 Fish Sauce
1 1 Lime juiced
1 Tbsp 1 Thai Basil Chopped
Thai Basil, Mint and Lime for Garnish
Directions
- To begin, slice your chicken in strips and place in a bowl. Spray avocado oil spray on chicken(about a 3 second long spray) Add arrowroot starch and coat your chicken. This is the velveting method that makes the chicken super tender and helps the sauce thicken
- Slice your red pepper and onion into strips
- In a small bowl, green curry, minced garlic, ginger paste, coconut aminos, fish sauce and lime juice. Whisk together then add coconut milk and whisk to combine
- Heat your skillet over medium high heat and spray with avocado oil spray. Add your chicken and cook on both sides just until browned then remove to a plate.
- Give your pan another quick spray and add peppers and onions. Sauté until onions are translucent and peppers begin to soften. Add sugar snap peas and toss all together. Sauté for about 2 minutes then add your coconut curry mixture. Bring to simmer and add chicken back to pan. Bring to simmer and place lid on for about 5 minutes or so just to ensure chicken is cooked through and all flavors are incorporated.
- Remove lid and stir in chopped thai basil. Ladle in bowls with noodles or rice and garnish with your favorite toppings. ENJOY!
Recipe Video
Notes
- You can serve this with whatever side you like. I wanted to keep it super healthy so I chose shiratake noodles but you can easily sub brown or white rice.
- You can add additional toppings like peanuts would be perfect for crunch. They add additional calories but great flavor. Sprinkle with caution. LOL!! Another great option which I totally forgot to add in would be fresh jalapeño slices! You can even go spicier if you wanted and get a fresno pepper! I like heat and I’m bummed I forgot to add my jalapeño slices. I even had the jalapeños to add..just forgot…have you ever done that? LOL