Low Sodium Red Curry with Chicken
Savor the bold flavors of Thai-inspired cuisine with this Low Sodium Red Curry with Chicken, a lighter, heart-healthy twist on a classic favorite. Perfect for anyone watching their sodium intake, this recipe combines tender pieces of chicken, vibrant vegetables like carrots, zucchini, and bell peppers, and a creamy base of unsweetened coconut milk and low sodium chicken broth. Infused with the aromatic blend of red curry paste, fresh ginger, garlic, and lime juice, this dish is brimming with rich, tangy flavors and fragrant basil accents. Ready in just 40 minutes, this quick and easy red curry is ideal for busy weeknights and pairs beautifully with steamed rice or quinoa for a satisfying meal. Whether you're exploring mindful eating or just love Thai cuisine, this wholesome, low sodium recipe is the perfect addition to your table!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken breasts
- 400 ml coconut milk, unsweetened
- 120 ml low sodium chicken broth
- 2 tablespoons red curry paste
- 1 large carrot, sliced thinly
- 1 medium zucchini, sliced
- 1 medium bell pepper, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 10 leaves fresh basil leaves
- 1 to taste pepper
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the red curry paste and grated ginger to the pan, stirring continuously for 1 minute to release the flavors.
Pour in the coconut milk and low sodium chicken broth, stirring well to incorporate the curry paste.
Bring the mixture to a gentle simmer and add the sliced carrots, zucchini, and bell pepper. Let the vegetables cook for 5 minutes until they start to soften.
Add the chicken pieces to the pan, stirring to ensure they are submerged in the liquid. Simmer the curry for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the lime juice and fresh basil leaves. Season with pepper to taste, mixing well before turning off the heat.
Serve the low sodium red curry hot, garnished with additional basil leaves if desired, over steamed rice or quinoa.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 24.9 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3185 mg | 68% | |
*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.
