Ultimate Low Fat Thai Recipes

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THE ULTIMATE MAKEOVER: THAI GREEN CHICKEN CURRY



The ultimate makeover: Thai green chicken curry image

This normally super-rich curry can be turned into one that's healthier but still creamy

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 24

20g bunch coriander , stalks and leaves separated
2 shallots , finely chopped
1 lemongrass , finely chopped
2 garlic cloves , finely chopped
1cm piece fresh root ginger , finely chopped
3 small hot green chillies , finely chopped (include the seeds)
1 larger, mild-to-medium green chilli , finely chopped (include the seeds)
small handful basil leaves
½ tsp each ground cumin and coriander
¼ tsp black pepper
1 tsp crumbled freeze-dried kaffir lime leaves
1 tbsp lime juice
1 tsp sunflower oil
1 tbsp sunflower oil
400ml/14fl oz can reduced-fat coconut milk
3 boneless, skinless chicken breasts (450g/1lb total weight), cut into bite-size pieces
2 tsp fish sauce
½ tsp granulated palm or light muscovado sugar
4 freeze-dried lime leaves
100g mange tout , thinly sliced lengthways
100g green beans , halved lengthways
2 spring onions , finely shredded
250g Thai fragrant rice , cooked
lime wedges

Steps:

  • For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.
  • For the curry, heat the oil in a non-stick wok or deep sauté pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.
  • Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.
  • While the chicken simmers, steam the mangetout and beans for a couple of mins. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.

Nutrition Facts : Calories 487 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.96 milligram of sodium

THAI CHICKEN COCONUT CURRY



Thai Chicken Coconut Curry image

Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Provided by Averie Sunshine

Categories     Chicken

Time 30m

Number Of Ingredients 16

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving

Steps:

  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  • Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

THE ULTIMATE COSMOPOLITAN



The Ultimate Cosmopolitan image

Shake up this tasty cosmo today, you won't regret it!

Provided by daniel

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 2

Number Of Ingredients 6

4 fluid ounces vodka
1 fluid ounce triple sec (orange-flavored liqueur)
1 fluid ounce peach schnapps
6 fluid ounces cranberry juice
1 ounce fresh lemon juice
1 tablespoon fresh lime juice

Steps:

  • Pour the vodka, triple sec, schnapps, cranberry juice, lemon juice, and lime juice into a cocktail shaker over ice. Cover, and roll the shaker around gently for 30 seconds. Don't shake the cocktail, or the cosmo will froth. Strain into chilled martini glasses to serve.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 28 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 4.7 mg, Sugar 23.8 g

LOW-FAT SPICY PUMPKIN SOUP



Low-Fat Spicy Pumpkin Soup image

A thai inspired recipe that I used when I wanted to do something with all these pumpkins I grew over the summer.

Provided by PhoodPhight

Categories     Thai

Time 1h10m

Yield 24 cups, 12 serving(s)

Number Of Ingredients 11

1 lb pumpkin, cubed
1 lb butternut squash, cubed
4 cups chicken stock
14 ounces light coconut milk
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
3 tablespoons chili paste
2 tablespoons lemongrass (or a squeeze of lemon if you can't find it)
1 onion, diced
5 garlic cloves, crushed

Steps:

  • Preheat oven to 350°F
  • Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
  • In a large pot, saute onions and garlic in a little chicken stock until translucent.
  • Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
  • Simmer for 20 minutes.
  • Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.

Nutrition Facts : Calories 62.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 2.4, Sodium 116.9, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 3

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