Low Sodium Red Thai Curry
Savor the vibrant flavors of this Low Sodium Red Thai Curry, a heart-healthy twist on the classic dish that’s brimming with succulent vegetables, creamy coconut milk, and bold spice. This recipe features a fragrant blend of low sodium red curry paste, fresh ginger, garlic, and basil, all simmered to perfection with tofu, zucchini, carrots, bell peppers, and broccoli. Balanced with hints of lime juice and low sodium soy sauce, this dish offers a rich, satisfying taste without excess salt. Ready in just 40 minutes, this guilt-free Thai curry pairs beautifully with steamed jasmine or whole-grain rice, making it the ideal choice for a wholesome, flavorful dinner. Perfect for those seeking lower sodium options without sacrificing that authentic Thai cuisine experience!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Low sodium red curry paste
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 13.5 ounces Unsweetened coconut milk
- 1 cup Low sodium vegetable broth
- 1 Carrot, sliced
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced into half-moons
- 1 cup Broccoli florets
- 14 ounces Firm tofu, cubed
- 0.5 cup Fresh basil leaves, chopped
- 2 tablespoons Lime juice
- 1 teaspoon Sugar
- 1 tablespoon Low sodium soy sauce
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the minced garlic and grated ginger, sautéing until fragrant, approximately 1 minute.
Stir in the low sodium red curry paste and cook for another 2 minutes to release its aromas.
Pour in the unsweetened coconut milk and low sodium vegetable broth, bringing the mixture to a gentle simmer.
Add the sliced carrot, bell pepper, zucchini, and broccoli florets. Reduce heat to medium-low and simmer for 10 minutes, allowing the vegetables to soften.
Gently fold in the cubed tofu and let the curry simmer for another 5 minutes to heat the tofu thoroughly.
Stir in the chopped basil leaves, lime juice, sugar, and low sodium soy sauce. Mix everything well and let simmer for an additional 2 minutes.
Taste the curry and adjust lime juice or soy sauce as needed to achieve the desired balance of flavors.
Serve the curry hot with steamed jasmine rice or whole-grain rice for a wholesome meal.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 23.5 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3706 mg | 285% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2404 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.
