Low Sodium Red Curry Chicken
Discover the perfect balance of bold Thai-inspired flavors and heart-healthy eating with this Low Sodium Red Curry Chicken recipe. This dish features tender strips of chicken simmered in a velvety coconut milk-based sauce infused with aromatic ginger, garlic, and low sodium red curry paste. A medley of vibrant vegetables, including red bell peppers, carrots, zucchini, and baby spinach, create a colorful and nutrient-packed accompaniment. Finished with zesty lime juice and a sprinkle of fresh cilantro, this curry is bursting with fresh, tangy, and savory notes without the excess sodium. Ready in just 45 minutes and ideal for serving over brown rice or quinoa, this recipe is a delicious, guilt-free way to enjoy the comforting richness of red curry. Perfect for those seeking to reduce their sodium intake without sacrificing flavor!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 can (13.5 oz) Coconut milk
- 1 cup Low sodium chicken broth
- 2 tablespoons Red curry paste (low sodium or homemade)
- 1 tablespoon Fresh ginger, grated
- 3 pieces Garlic cloves, minced
- 1 cup Red bell pepper, sliced
- 1 cup Carrot, julienned
- 1 cup Zucchini, sliced
- 2 cups Baby spinach
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Ground black pepper
Instructions
Slice the chicken breast into thin strips.
In a large skillet or wok, heat olive oil over medium-high heat. Add the chicken strips and cook until they are golden brown on the outside, about 5 minutes. Remove chicken and set aside.
In the same skillet, add garlic and ginger. Cook for about 1 minute until fragrant.
Stir in the red curry paste and cook for another minute.
Pour in the coconut milk and low sodium chicken broth. Stir well to combine the curry paste.
Bring the mixture to a simmer, then add the red bell pepper, carrot, and zucchini. Allow vegetables to cook until just tender, about 5-7 minutes.
Return the chicken to the skillet along with any accumulated juices. Stir to coat with the sauce.
Add the baby spinach to the skillet, stirring until just wilted.
Stir in the lime juice and ground black pepper. Adjust seasoning to taste, if necessary.
Garnish the curry with fresh cilantro before serving.
Serve the curry hot with a side of steamed brown rice or quinoa, if desired.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 52.7 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3718 mg | 79% | |
*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.
