Low Sodium Green Curry Chicken
Indulge in the bold, aromatic flavors of Thai cuisine with this Low Sodium Green Curry Chicken recipe, a healthier twist on the classic green curry. Perfectly tender chicken breast swims in a fragrant, creamy coconut milk base infused with zesty green curry paste, fresh ginger, and garlic. Packed with vibrant vegetables like zucchini, red bell pepper, and carrots, as well as crisp bamboo shoots, this dish offers a nutrient-rich and colorful feast. A hint of lime juice and fresh basil adds a refreshing burst of flavor, balanced by a subtle touch of sweetness. With just 20 minutes of prep time and a low-sodium profile that doesn’t compromise taste, this recipe is perfect for those seeking a healthier yet indulgent meal. Serve it alongside steamed jasmine rice for a wholesome dinner the whole family will love! Keywords: low sodium green curry, healthy green curry chicken, Thai-inspired curry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (13.5 oz) coconut milk
- 1 cup unsalted chicken broth
- 3 tablespoons green curry paste
- 2 medium zucchini
- 1 large red bell pepper
- 1 large carrot
- 1 can (8 oz) bamboo shoots
- 0.5 cup fresh basil leaves
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 2 teaspoons ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
Cut the chicken breasts into bite-sized pieces.
Slice the zucchini into half moons, the red bell pepper into strips, and the carrot into thin rounds.
Drain and rinse the bamboo shoots thoroughly under cold water.
In a large pot, heat the olive oil over medium heat.
Add the ginger and garlic, sautéing for about 1 minute until fragrant.
Add the green curry paste and stir well to combine with the ginger and garlic, cooking for another 30 seconds.
Pour in the coconut milk and unsalted chicken broth, stirring until well combined.
Bring the mixture to a simmer, then add the chicken pieces.
Cook for about 10 minutes, stirring occasionally, until the chicken is cooked through.
Add the zucchini, red bell pepper, carrot, and bamboo shoots to the pot.
Simmer for another 10 minutes until the vegetables are tender.
Stir in the lime juice, sugar, and fresh basil leaves. Adjust the seasoning with more lime juice or sugar to balance as needed.
Serve hot with steamed jasmine rice or a low sodium alternative to complement the curry.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 73.1 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3309 mg | 70% | |
*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.
