Low Sodium Classic Thai Green Curry
Delight in the vibrant flavors of Thailand with this Low Sodium Classic Thai Green Curry, a perfect balance of rich, creamy coconut milk and aromatic spices without the excess salt. This healthier version features tender cubes of tofu, a medley of fresh vegetables like eggplant, zucchini, and red bell pepper, and fragrant additions like Thai basil and kaffir lime leaves for an authentic touch. A low-sodium Thai green curry paste keeps the bold flavors intact while making it a heart-healthy choice. Ready in under an hour, this comforting dish is served over fluffy jasmine rice and finished with a burst of fresh lime juice and cilantro for a bright, zesty finish. Perfect for a wholesome, flavorful dinner that brings the complexity of Thai cuisine straight to your table. Keywords: low sodium green curry, Thai green curry recipe, healthy Thai food, coconut curry, quick vegetarian dinner.
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 2 medium Shallots, thinly sliced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Thai green curry paste (low sodium)
- 1 can (14 ounces) Coconut milk (unsweetened)
- 1 cup Low sodium vegetable broth
- 1 medium Eggplant, cubed
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 1 block (14 ounces) Firm tofu, cubed
- 0.5 cup Fresh Thai basil leaves
- 4 leaves Kaffir lime leaves
- 2 tablespoons Lime juice
- 1 teaspoon Fish sauce (optional, low sodium)
- 0.5 cup Fresh cilantro, chopped
- 4 cups Cooked jasmine rice
Instructions
Heat the coconut oil in a large pan or wok over medium heat.
Add the sliced shallots and sauté until they become translucent, about 2-3 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the Thai green curry paste to the pan, stirring to combine with the shallot mixture for about 1 minute.
Pour in the coconut milk and vegetable broth, stirring to break up the curry paste thoroughly.
Bring the mixture to a gentle simmer, then add the cubed eggplant, sliced red bell pepper, and sliced zucchini.
Cover the pan and let the vegetables simmer in the curry for about 15 minutes, or until they are tender.
Gently stir in the cubed tofu, ensuring it is evenly coated with the curry sauce.
Add the Thai basil leaves and kaffir lime leaves, allowing them to simmer in the mixture for 5 minutes.
Stir in the lime juice and fish sauce if using, tasting and adjusting as necessary for balance.
Serve the green curry over cooked jasmine rice, garnishing with chopped fresh cilantro.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 38.3 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3259 mg | 251% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 4741 mg | 101% | |
*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.
