Thai Coconut Curry is a flavorful and delicious dish that many people enjoy. At just 45 calories per serving, it's also a great option for those who are watching their calorie intake. Whether you're looking for a quick and easy meal to make on a weeknight, or you're searching for something new to add to your meal rotation, this recipe is an excellent choice.

In addition to being low in calories, Thai Coconut Curry is also relatively low in sodium, with just 140mg per serving. It's also a good source of healthy fats, with 3.5g per serving, and contains 6g of carbohydrates and 3g of protein. Keep reading to learn more about the nutritional values of this delicious recipe!

In this article, we'll explore some practical tips for making Thai Coconut Curry, as well as some ideas for how to serve it. Whether you're cooking for yourself or for a group, there are plenty of ways to enjoy this versatile dish.

Calories per Serving

Thai Coconut Curry contains just 45 calories per 1/4 cup (60 g) serving. This makes it an excellent choice for those who are trying to lose weight or maintain a healthy lifestyle. Despite its low calorie count, Thai Coconut Curry is packed with flavor and is sure to satisfy your taste buds. To keep the calorie count low, be mindful of the other ingredients you use when preparing this dish. Adding too much oil or using high-fat meats can quickly increase the calorie count. Stick to lean proteins and fresh veggies to keep your meal light and healthy.

Sodium Content

Thai Coconut Curry is relatively low in sodium, with just 140mg per 1/4 cup (60 g) serving. This makes it a great option for those who are watching their sodium intake or who have high blood pressure. To further reduce the sodium content of this dish, use low-sodium chicken or vegetable broth when preparing the recipe. You can also omit or reduce the amount of fish sauce used, which is a common source of sodium in Thai recipes.

Fat Content

Thai Coconut Curry contains 3.5g of fat per 1/4 cup (60 g) serving. The majority of this fat comes from the coconut milk used in the recipe, which contains medium-chain triglycerides (MCTs). MCTs have been shown to have several health benefits, including increased energy and improved brain function. To keep the fat content of this dish under control, opt for light or reduced-fat coconut milk when preparing the recipe. You can also use skinless chicken breasts or lean cuts of beef to reduce the overall fat content.

Carbohydrates

Thai Coconut Curry contains 6g of carbohydrates per 1/4 cup (60 g) serving. The majority of these carbs come from the vegetables used in the recipe, such as bell peppers, broccoli, and carrots. To further reduce the carb count of this dish, you can omit or reduce the amount of rice or noodles served alongside the curry. Alternatively, you can use cauliflower rice or zucchini noodles as a lower-carb alternative.

Protein Content

Thai Coconut Curry contains 3g of protein per 1/4 cup (60 g) serving. The majority of this protein comes from the chicken or beef used in the recipe. To increase the protein content of this dish, you can add more chicken, beef, or tofu. You can also serve the curry alongside a high-protein side dish, such as quinoa or lentils.

Vitamin C

Thai Coconut Curry is a good source of vitamin C, with each 1/4 cup (60 g) serving containing approximately 20% of your recommended daily intake. Vitamin C is an essential nutrient that plays a role in immune function, collagen production, and wound healing. To maximize the vitamin C content of this dish, be sure to include plenty of fresh vegetables, such as bell peppers, broccoli, and snow peas. You can also add sliced citrus fruit, such as lime or orange, to the curry at the end of cooking.

Iron Content

Thai Coconut Curry is a good source of iron, with each 1/4 cup (60 g) serving containing approximately 10% of your recommended daily intake. Iron is a mineral that plays a key role in the production of red blood cells and the transport of oxygen throughout the body. To further increase the iron content of this dish, use iron-rich ingredients such as spinach or kale. You can also serve the curry with a side of lentils or chickpeas, which are also high in iron.

Calcium Content

Thai Coconut Curry is not a significant source of calcium, with each 1/4 cup (60 g) serving containing only a small amount. Calcium is an essential mineral that plays a key role in bone health, muscle function, and nerve function. To increase the calcium content of this dish, you can serve it alongside a high-calcium side dish, such as steamed broccoli or kale. You can also use calcium-fortified coconut milk when preparing the curry.

Fiber Content

Thai Coconut Curry is a good source of fiber, with each 1/4 cup (60 g) serving containing approximately 2g. Fiber is an important nutrient that plays a key role in digestive health and can also help to promote feelings of fullness and satisfaction. To further increase the fiber content of this dish, use high-fiber vegetables such as broccoli or cauliflower. You can also serve the curry with a side of quinoa or brown rice, which are both good sources of fiber.

Ingredients

To make Thai Coconut Curry, you will need the following ingredients:

• 1 can (13.5 oz) light coconut milk
• 1 tbsp red curry paste
• 1 tbsp fish sauce (optional)
• 2 cups chopped vegetables (such as bell peppers, broccoli, and carrots)
• 1 skinless chicken breast or 6 oz of beef, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

To make the curry, simply heat the coconut milk, curry paste, and fish sauce (if using) in a large saucepan over medium heat. Add the vegetables and chicken or beef, and cook until tender. Stir in the cilantro and serve with lime wedges on the side.