Low Sodium Red Curry with Chicken and Vegetables
Bring the rich, aromatic flavors of Thai cuisine to your table with this Low Sodium Red Curry with Chicken and Vegetables. Perfectly balancing bold spice with creamy coconut milk, this recipe is tailored for health-conscious cooks who love vibrant, nutrient-packed meals without the extra salt. Succulent chicken strips and crisp, colorful vegetables—like red bell pepper, zucchini, and carrot—are simmered in a fragrant, low-sodium red curry sauce enhanced with garlic, ginger, and fresh herbs. Simple yet satisfying, this dish pairs beautifully with fluffy jasmine rice for a hearty, wholesome dinner that’s ready in under an hour. Garnished with cilantro and a splash of lime, it’s a flavor-packed feast the whole family will enjoy—without sacrificing your sodium goals!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 14 ounces Coconut milk (unsweetened, light)
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, sliced into half moons
- 1 large Carrot, julienned
- 1 cup Baby corn (optional)
- 0.5 cup Cilantro, chopped
- 1 Lime, juiced
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Low-sodium soy sauce
- 2 tablespoons Red curry paste (low sodium)
- 0.25 cup Basil leaves, fresh chopped
- 4 cups Cooked jasmine rice
Instructions
Begin by slicing the boneless, skinless chicken breasts into thin strips and set aside.
In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add the chicken strips to the skillet and cook for 5-7 minutes until they are just starting to brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more oil if needed and add the red curry paste. Cook the paste for about 2 minutes, stirring frequently, to release the flavors.
Pour in the coconut milk, stirring well to combine with the curry paste, and bring to a gentle simmer.
Return the chicken to the skillet, followed by the sliced red bell pepper, zucchini, carrot, and baby corn (if using). Stir everything well to coat with the curry sauce.
Cover the skillet and let it simmer on low heat for about 10-12 minutes, or until the vegetables are tender.
Stir in the low-sodium soy sauce, lime juice, chopped cilantro, and fresh basil. Mix well and cook for another 2 minutes.
Serve the low sodium red curry over cooked jasmine rice. Garnish with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 28.6 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3445 mg | 73% | |
*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.
