Low Sodium Authentic Red Curry Sauce
Elevate your culinary game with this Low Sodium Authentic Red Curry Sauce, a vibrant and flavorful option designed for those mindful of their sodium intake. Crafted with aromatic shallots, garlic, ginger, and lemongrass, and enriched by creamy coconut milk and zesty kefir lime leaves, this recipe embodies the traditional essence of red curry while prioritizing heart-healthy cooking. A low sodium red curry paste forms the base, while a hint of palm sugar and a splash of fresh lime juice perfectly balance the savory and tangy notes. This versatile sauce is perfect for pairing with steamed rice, noodles, or your favorite proteins and veggies. Ready in just 35 minutes, this easy-to-make, restaurant-quality curry sauce will become your go-to for satisfying, wholesome meals.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste (low sodium)
- 1 can (13.5 ounces) coconut milk
- 2 medium shallots, minced
- 3 cloves garlic cloves, minced
- 1 inch piece ginger, minced
- 1 stalk lemongrass stalk, finely chopped
- 4 leaves kefir lime leaves
- 1 tablespoon fish sauce (low sodium)
- 2 teaspoons palm sugar
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Heat vegetable oil in a large saucepan over medium heat.
Add the minced shallots and sauté until they are translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the chopped lemongrass and continue to sauté for an additional minute.
Stir in the low sodium red curry paste, cooking for 2 minutes to release the flavors.
Pour in the coconut milk and stir well to combine with the curry paste.
Add the kefir lime leaves and bring the mixture to a simmer over medium heat.
Stir in the low sodium fish sauce and palm sugar, ensuring both are fully dissolved.
Simmer the sauce for about 10-15 minutes, allowing it to thicken slightly and the flavors to meld together.
Remove the saucepan from heat and squeeze in the fresh lime juice.
Taste the sauce and adjust seasoning if necessary, considering the low sodium content.
Serve the red curry sauce hot, garnished with chopped cilantro if desired, over steamed rice or noodles, or use as a base for your choice of protein and vegetables.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 37.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
