Low Sodium Massaman Curry
Discover the aromatic charm of Low Sodium Massaman Curry, a healthier twist on the beloved Thai classic that's packed with rich, layered flavors. This comforting dish combines tender chicken, hearty red potatoes, and vibrant carrots simmered in a creamy, unsweetened coconut milk base infused with low-sodium Massaman curry paste, warm spices like cinnamon and cardamom, and the nutty crunch of unsalted roasted peanuts. A splash of lime juice and a hint of brown sugar create the perfect balance of tangy and sweet, while freshly chopped cilantro adds a burst of freshness just before serving. Ideal for anyone seeking a lower-sodium diet without sacrificing flavor, this easy-to-follow recipe is ready in just under an hour and pairs beautifully with fragrant steamed rice for a complete meal. A must-try for fans of Thai cuisine looking to enjoy a wholesome, guilt-free indulgence!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Massaman curry paste (low sodium)
- 2 cups Coconut milk, unsweetened
- 1 pound Chicken breast, cubed
- 3 medium Red potatoes, cubed
- 2 large Carrots, sliced
- 1 cup Unsalted roasted peanuts
- 1 tablespoon Lime juice
- 2 tablespoons Brown sugar
- 1 tablespoon Fish sauce (low sodium)
- 2 pieces Bay leaves
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the low sodium Massaman curry paste, stirring until well combined with the onion mixture.
Pour in the coconut milk and bring to a gentle simmer.
Add the cubed chicken, potatoes, carrots, unsalted peanuts, lime juice, brown sugar, low sodium fish sauce, bay leaves, cinnamon, and cardamom.
Stir well, ensuring the chicken and vegetables are covered in the sauce.
Cover the pot and let it simmer on low heat for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from heat, discard the bay leaves, and stir in the chopped cilantro.
Serve hot, accompanying it with steamed rice if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 47.8 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 444 mg | 34% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5196 mg | 111% | |
*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.
