Low Sodium Authentic Thai Red Curry
Experience the vibrant flavors of Thailand in a healthier way with this Low Sodium Authentic Thai Red Curry. Perfect for those seeking bold, aromatic spices without the excess salt, this recipe combines creamy unsweetened coconut milk, lean chicken or tofu, and a medley of colorful vegetables like red bell peppers, carrots, and broccoli. Infused with essential Thai ingredients like lemongrass, kaffir lime leaves, and low-sodium fish sauce, each bite delivers a fragrant balance of sweet, savory, and tangy notes. Ready in just 45 minutes, this guilt-free dish is finished with fresh basil leaves and a splash of lime juice for a refreshing finish, served over fluffy jasmine rice. Ideal for weeknight dinners, this curry is as nutritious as it is delicious—a true homage to traditional Thai cuisine!
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Recipe Information
Ingredients
- 400 ml Coconut milk (unsweetened)
- 250 ml Low sodium chicken or vegetable broth
- 2 tablespoons Thai red curry paste
- 300 grams Chicken breast, thinly sliced or tofu, cubed
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 150 grams Broccoli florets
- 200 grams Bamboo shoots, drained
- 3 Kaffir lime leaves
- 1 Lemongrass stalk, finely sliced
- 1.5 tablespoons Fish sauce, low sodium
- 1 tablespoon Palm sugar or brown sugar
- 10 Basil leaves
- 1 tablespoon Lime juice
- 1 tablespoon Cooking oil
- 3 cups Cooked jasmine rice
Instructions
Heat 1 tablespoon of cooking oil in a large pan over medium heat.
Add the Thai red curry paste, stirring constantly for 1-2 minutes until fragrant.
Slowly pour in the coconut milk, stirring to integrate the paste smoothly.
Add thinly sliced chicken or cubed tofu to the pan and cook until the chicken is no longer pink or tofu is golden, about 5-7 minutes.
Pour in the low-sodium chicken or vegetable broth, bringing the mixture to a gentle simmer.
Add the red bell pepper, carrot, broccoli, bamboo shoots, kaffir lime leaves, and lemongrass to the pan. Stir to combine.
Simmer the curry for 10-12 minutes, or until the vegetables are tender-crisp.
Stir in the low-sodium fish sauce and palm or brown sugar until well combined.
Remove the pan from heat and gently stir in the fresh basil leaves and lime juice.
Serve the Thai red curry hot, over bowls of cooked jasmine rice.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 42.9 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 363 mg | 28% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3889 mg | 83% | |
*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.
