This Thai Green Curry Chicken Recipe Is A Dream For Weight Watchers Members

Thai Green Curry Chicken is a perfect meal for Weight Watchers. It’s bursting with flavor and it’s incredibly simple to turn it into a low point meal.

Amidst the array of ingredients like chicken breasts, eggplants, snow peas, bell peppers, zucchinis, and the exotic allure of lime leaves, lime zest, and green curry paste, the only potential problem for ww is coconut milk.

Luckily unsweetened coconut milk works beautifully in the recipe, and so you can get all of the flavors you love with and a super low point dinner. I hope you enjoy it as much as I did.

Green Curry Paste: A Flavorful Enigma

Ever wondered what makes Thai Green Curry Chicken so irresistibly flavorful? Look no further than the enigmatic green curry paste. This aromatic blend includes green chilies, cilantro, coriander root, galangal, garlic, kaffir lime peel, and other tantalizing spices. Crafting it at home, the traditional way with a mortar and pestle, grants you a hands-on experience and a more authentic flavor. However, for those pressed for time or preferring convenience, various brands offer ready-made green curry paste. One notable mention is “Thai Taste,” delivering an authentic taste without compromising on quality.

Why should you try Thai Green Curry Chicken?

The Thai Green Curry Chicken is a dish that seamlessly marries exotic spices with exquisite simplicity. Here are a few reasons why it’s a Weight Watchers dream:

1. This recipe introduces one of the most exotic flavors to your repertoire, promising an unparalleled culinary experience. Its rich, complex taste is simply exquisite.

2. Despite the inclusion of coconut milk, the dish is surprisingly low in Weight Watchers points, making it a guilt-free indulgence.

3. A Must-Try for Foodies: As a dedicated foodie, a good curry is a non-negotiable addition to your recipe collection.

Ingredients:

• 1 lb (about 650g) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons green curry paste
• 1 can (400ml) unsweetened coconut milk
• 1 cup (150g) snow peas, ends trimmed
• 1 cup (150g) eggplant, diced
• 1 cup (150g) green zucchini, optional, sliced
• 2 kaffir lime leaves, torn
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1/2 cup (75g) red bell pepper, sliced
• 1/2 cup (75g) green bell pepper, sliced
• 1 tablespoon fish sauce, optional
• 1 packet Stevia (or sweetener of choice)
• Fresh basil, optional, for garnish

Instructions:

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 6

Serving size: 300 g

Only 1 WW Point Per Serving

Instructions

1. Marinating the Chicken. In a bowl, combine the sliced chicken with 1 tablespoon of green curry paste. Ensure the chicken is evenly coated. Allow it to marinate for at least 10 minutes.

2. While the chicken is marinating, prep the vegetables. Dice the eggplant, trim the snow peas, slice the zucchini (if using), and cut the bell peppers into thin strips. Bruise the lemongrass stalk with the back of a knife to release its flavor. Cut it into 2-inch pieces.

3. In a large pan or wok over medium heat, add the remaining tablespoon of green curry paste. Stir for 1-2 minutes until fragrant. Add the marinated chicken to the pan. Cook until the chicken is browned on all sides.

4. Pour in the unsweetened coconut milk, stirring well to combine with the chicken and curry paste.

5. Add the diced eggplant, snow peas, sliced zucchini, torn kaffir lime leaves, lemongrass pieces, and sliced bell peppers. Stir gently to coat the vegetables in the curry sauce. Optional: Add fish sauce for an extra depth of flavor. Adjust the sweetness with Stevia or your preferred sweetener.

6. Cover the pan and let the curry simmer over low heat for 15-20 minutes, allowing the flavors to meld and the vegetables to soften.

7. Taste the curry and adjust the seasoning if needed. If you prefer a sweeter taste, add more Stevia.

8. Once the chicken is cooked through, and the vegetables are tender, remove the lemongrass pieces and discard. Garnish with fresh basil if desired.

9. Serve the Thai Green Curry Chicken over cooked jasmine rice, or for a lighter option, cauliflower rice.

Variations and Substitutions

Experimenting with variations can elevate your Thai Green Curry Chicken experience. Consider adding more veggies for a wholesome twist or explore other creative substitutions to suit your taste preferences.

1. Replace chicken with tofu or a mix of colorful vegetables like broccoli, cauliflower, and bell peppers for a vegan-friendly version.

2. Introduce sweetness and a velvety texture by incorporating chunks of pumpkin or butternut squash.

Tips and Tricks Section for making Thai Green Curry Chicken

1. Enhance the citrusy notes by infusing lemongrass into the curry. Simply bruise a lemongrass stalk and let it simmer in the curry for an aromatic upgrade.
2. Green curry paGreenste packs a punch. If it’s your first rendezvous with this culinary powerhouse, taste it cautiously, allowing yourself to acquaint yourself with the intensity before deciding on the quantity.
3. Thai Green Curry Chicken is renowned for its spiciness. Traditional accompaniments like jasmine rice may not align with Weight Watchers, so opt for serving it over a bed of dressing-free vegetables or, alternatively, cauliflower rice.

Related Recipes:

Chicken Coconut Curry Soup

Curry Cauliflower Soup

WW Points

Forester Farmer’s Market Boneless skinless chicken breast, raw 0 points
Thai Taste Kaffir Lime Leaves 0 points
Lemongrass 0 points
Green curry paste 1 point
Green bell pepper 0 points
Unsweetened coconut milk 5 points
Red bell pepper 0 points
Snow peas 0 points
Stevia leaf herbal extract 0 points
Eggplant 0 points
Uncooked zucchini 0 points