Low Sodium Chicken Panang Curry
Experience the bold, aromatic flavors of Thai cuisine with this Low Sodium Chicken Panang Curry, a healthier twist on the traditional dish without compromising on taste. Tender strips of chicken breast are simmered in a creamy blend of low sodium chicken broth and unsweetened coconut milk, enriched with fragrant ginger, garlic, and low sodium Panang curry paste. Brightly colored slices of red bell pepper and julienned carrots bring texture and vibrant sweetness to the dish, while fresh basil leaves offer an irresistible herbaceous finish. Adjusted with a touch of brown sugar and lime juice for perfect balance, this curry is served over fluffy jasmine rice and topped with garnishes like chopped peanuts and fresh cilantro to complete the flavor medley. Perfect for meal-prep or a family dinner, this quick and easy recipe proves that low sodium can still mean high satisfaction!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1.5 cups low sodium chicken broth
- 1 can unsweetened coconut milk
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 0.5 cup fresh basil leaves
- 3 tablespoons low sodium Panang curry paste
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce substitute (optional)
- 0.25 cup chopped peanuts for garnish
- 0.25 cup fresh cilantro for garnish
- 2 cups jasmine rice, cooked
Instructions
Start by slicing the chicken breasts into thin strips. Set aside.
In a large pan or wok, heat the olive oil over medium-high heat.
Add the minced garlic and ginger to the pan, sautéing for about a minute until fragrant.
Reduce the heat to medium and add the low sodium Panang curry paste, stirring for another minute.
Add the sliced chicken pieces to the pan and cook until they're just browned on the outside, approximately 3-4 minutes.
Pour in the low sodium chicken broth and coconut milk, stirring to combine with the chicken and spices.
Stir in the sliced red bell pepper and julienned carrot, allowing the mixture to simmer for about 10 minutes until the vegetables are tender and the chicken is cooked through.
Add the brown sugar and lime juice to the curry, adjusting the sweetness and acidity to taste.
Optionally, stir in the fish sauce substitute to add depth of flavor while keeping the recipe low sodium.
Gently tear the fresh basil leaves and add them into the curry just before serving.
Serve the curry over cooked jasmine rice, and garnish with chopped peanuts and fresh cilantro for an extra burst of flavor.
Enjoy your delicious and healthy Low Sodium Chicken Panang Curry!
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 27.9 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1045 mg | 80% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2961 mg | 63% | |
*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.
