Healthy Thai Chicken Curry

The weather is getting so humid in Hong Kong. I was really crazing for something spicy and flavorful. I love curry on a day like this, but mostly curry is probably too heavy. So I tried a recipe to implement the traditional Thai Chicken Curry.

I want to avoid using Thai curry paste, as it contains oil and salt. I got some curry powder from the Thai shop, and I got a bunch of spices. If I follow recipes I should have made the curry paste first, but I could not bother today as I wanted to be able to try the flavors along the way (I never follow recipes). Also it would be hard to make the paste without oil.

Healthy Thai Chicken Curry

Ingredients

  • 1 piece of Chicken breast, cut in cubes
  • Shallots, onions, cut into small cubes
  • Your choice of vegetables – I like tomatoes, eggplants and okra
  • 1Tbsp of curry powder.
  • Lemongrass, Thai Basil leaves, cumin, coriander, kaffir lime leaves, red chilli and galangal
  • 2 Tbsp of Low fat, unsweetened yogurt

Directions

  1. Stir fry shallots, onions, tomatoes, eggplants and okra (a.k.a. my choice of veggies).
  2. Add chicken breasts (or your choice of protein and cut into big cubes.
  3. Add lemongrass, curry powder, thai basil leaves, cumin, coriander, kaffir lime leaves, red chillis and galangal (you only need a little bit of everything as all the spices are quite strong) and stir fry for a few minutes.
  4. Add natural, low fat, unsweetened yogurt (in replacement for coconut milk) and a bit of water (depends how thick you want the curry.
  5. Cover the lid and cook for 20 minutes so the flavors will go in.
  6. Serve with brown rice.

I am quite happy with the result. It is definitely lighter than traditional green curry, but still very flavorful. It would taste even better over night.
Tips:

  1. I only use very little olive oil to stir fry the vegetables and chicken breasts.
  2. I use yogurt in replacement of coconut milk. As yogurt is a bit sour (and every brand has different taste and some are creamier than the others) add a little bit at a time and taste along the way.
  3. Alternatively you can use half yogurt, half milk
  4. Instead of chicken, you can use any protein you like, even tofu for a vegetarian option. You can also use chicken thighs instead of chicken breast.
  5. Your choice of vegetables can also be very flexible. Cauliflower, pumpkin, potatoes, carrots..try them all out!

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