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Thai Green Curry Chicken served with rice
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Thai Green Curry Chicken

The Thai Green Curry Chicken seamlessly marries exotic spices with exquisite simplicity, which makes it's a Weight Watchers dream
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 people

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

  • 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.
  • 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.
  • 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.
  • Pour in the unsweetened coconut milk, stirring well to combine with the chicken and curry paste.
  • 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.
  • 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.
  • Taste the curry and adjust the seasoning if needed. If you prefer a sweeter taste, add more Stevia.
  • Once the chicken is cooked through, and the vegetables are tender, remove the lemongrass pieces and discard. Garnish with fresh basil if desired.
  • Serve the Thai Green Curry Chicken over cooked jasmine rice, or for a lighter option, cauliflower rice.

Notes

With only 1 WW point

Nutrition

Serving: 288g | Calories: 291kcal | Carbohydrates: 9.2g | Protein: 27g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 765mg | Potassium: 543mg | Fiber: 1.9g | Sugar: 4.3g | Calcium: 29mg | Iron: 1.3mg