Low Sodium Beef Thai Curry
Dive into the bold and vibrant flavors of this *Low Sodium Beef Thai Curry*, a wholesome twist on a classic favorite that doesn't skimp on taste. This healthier version features tender slices of lean beef simmered in a velvety, unsweetened coconut milk sauce with red bell peppers, broccoli, and carrots, offering a medley of colors and textures in every bite. Infused with aromatic garlic, fresh ginger, and fragrant Thai red curry paste, the dish is further elevated by a splash of low-sodium fish sauce and zesty lime juice. Ready in under an hour, this easy-to-make recipe is perfect for a weeknight meal that accommodates both health-conscious and flavor-loving diners. Garnished with fresh basil and cilantro, this low-sodium curry is a guilt-free comfort food you'll want to make again and again!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 1 pound Lean beef, sliced thinly
- 2 cups Unsalted beef broth
- 1 can Coconut milk (unsweetened, low sodium)
- 1 medium Red bell pepper, sliced
- 1 cup Broccoli florets
- 1 medium Carrot, sliced thinly
- 1 small Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Fish sauce (low sodium)
- 2 tablespoons Thai red curry paste
- 2 tablespoons Lime juice
- 0.25 cup Fresh basil leaves
- 0.25 cup Chopped cilantro
- 0.5 teaspoon Ground black pepper
Instructions
Heat the coconut oil in a large saucepan over medium heat.
Add the sliced beef and cook until browned, about 5 minutes. Remove the beef and set aside.
In the same pan, add onion, garlic, and ginger. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the Thai red curry paste and cook for another minute until fragrant.
Pour in the unsalted beef broth and bring to a simmer. Let it simmer for 5 minutes.
Add the coconut milk, fish sauce, and lime juice to the pan. Stir well to combine.
Put the beef back into the pan along with the red bell pepper, broccoli florets, and carrot.
Simmer for an additional 10-15 minutes, or until vegetables are tender and the beef is cooked through.
Season with ground black pepper and stir in the fresh basil leaves and chopped cilantro just before serving.
Serve the curry hot, garnished with additional basil or cilantro if desired.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 18.8 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2805 mg | 60% | |
*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.
