Low Sodium Green Chicken Curry
Transform your weeknight dinner routine with this vibrant and flavorful Low Sodium Green Chicken Curry! This heart-healthy recipe offers all the comforting richness of traditional green curry with a lower sodium twist. Tender chicken breast is infused with aromatic garlic, ginger, and green curry paste, then simmered to perfection in creamy coconut milk and low-sodium chicken broth. Fresh vegetables like zucchini, green bell pepper, and carrots add a delightful crunch and a pop of color, while lime juice, basil, and cilantro create a refreshing finish. A touch of fish sauce and brown sugar balances the flavors beautifully, making this dish irresistibly savory yet guilt-free. Ready in just 45 minutes, it’s a quick, wholesome dinner that’s perfect paired with steamed rice or quinoa. Healthy, delicious, and full of vibrant Thai-inspired flavors—this low sodium green chicken curry has it all!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 400 ml Coconut milk
- 3 tablespoons Green curry paste
- 20 Fresh basil leaves
- 1 Green bell pepper
- 1 Zucchini
- 1 Carrot
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 2 tablespoons Lime juice
- 1 bunch Fresh cilantro
- 250 ml Low-sodium chicken broth
- 1 inch piece Fresh ginger
- 1 teaspoon Fish sauce
- 1 tablespoon Brown sugar
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Slice the green bell pepper, zucchini, and carrot into thin strips.
Finely chop the garlic cloves and ginger.
In a large pan, heat olive oil over medium heat. Add the chopped garlic and ginger and sauté for about 2 minutes until fragrant.
Add the green curry paste to the pan and stir for 1 minute until well blended with the garlic and ginger.
Add the chicken pieces to the pan and cook until they are just seared on the outside, about 5 minutes.
Pour in the coconut milk and low-sodium chicken broth, and bring to a gentle simmer.
Add the sliced vegetables to the curry and stir in the fish sauce and brown sugar.
Simmer for 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in the lime juice and half of the basil leaves. Cook for an additional 2 minutes.
Garnish with fresh cilantro and the remaining basil leaves before serving.
Serve hot, with steamed rice or quinoa as an accompaniment if desired.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5614 mg | 244% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 59.6 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1526 mg | 117% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 6363 mg | 135% | |
*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.
