Low Sodium Green Curry with Chicken
Indulge in the vibrant flavors of this Low Sodium Green Curry with Chicken, a lighter yet equally satisfying twist on the traditional Thai classic. Packed with tender slices of chicken breast, colorful vegetables like bell peppers, broccoli, and carrots, and infused with the bold aroma of green curry paste, minced ginger, and garlic, this dish is a feast for the senses. Coconut milk and unsalted chicken stock create a creamy, flavorful base without excess salt, while fresh basil leaves and a squeeze of lime juice lend a refreshing finish. Perfectly paired with jasmine rice, this easy-to-make, 45-minute meal is ideal for those seeking a low-sodium alternative that doesn’t skimp on taste. Try this wholesome, fragrant curry tonight and savor the richness of Thai cuisine with a health-conscious twist.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 14 ounces coconut milk
- 1 cup unsalted chicken stock
- 2 tablespoons green curry paste
- 1 tablespoon low sodium soy sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 cup basil leaves
- 1 lime, juiced
- 2 cups cooked jasmine rice, for serving
Instructions
Slice the chicken breast thinly into bite-sized pieces.
In a large skillet or wok, heat olive oil over medium heat.
Add the minced ginger and garlic and sauté for about 1 minute until fragrant.
Stir in the green curry paste and cook for another 1-2 minutes until the paste begins to release its aroma.
Add the chicken slices to the skillet and cook, stirring frequently, until the chicken is no longer pink on the outside.
Pour in the coconut milk and unsalted chicken stock, stirring to combine with the curry paste.
Bring the mixture to a gentle simmer and add the soy sauce, red bell pepper, broccoli, and carrots.
Cook the mixture over medium-low heat for 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the skillet from the heat and stir in the basil leaves and lime juice.
Serve the curry over a bed of cooked jasmine rice and enjoy.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1694 mg | 74% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 37.5 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2392 mg | 51% | |
*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.
