Low Sodium Thai Chicken Curry
Discover the vibrant flavors of this Low Sodium Thai Chicken Curry, a healthier spin on the classic dish that doesn’t compromise on taste. Packed with lean chicken breast, fresh vegetables like red bell pepper, zucchini, and carrots, and a rich, aromatic sauce made from coconut milk, ginger, garlic, and salt-free red curry paste, this recipe delivers all the bold, comforting essence of Thai cuisine without excessive sodium. The use of low sodium chicken stock and coconut aminos ensures a heart-healthy meal that’s perfect for those watching their salt intake. Serve it over fragrant jasmine or brown rice and finish with a sprinkle of fresh cilantro for a restaurant-quality dinner made entirely at home. Ready in just 40 minutes, this dish is as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 1 pound Boneless, skinless chicken breast
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Salt-free red curry paste
- 1.5 cups Low sodium chicken stock
- 1 can (13.5 ounces) Coconut milk (unsweetened, full-fat)
- 1 large Red bell pepper, julienned
- 1 large Carrot, thinly sliced
- 1 medium Zucchini, cut into half moons
- 2 leaves Kaffir lime leaves (optional)
- 1 tablespoon Low sodium soy sauce or coconut aminos
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Cooked jasmine rice or brown rice
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Cut the chicken breast into bite-sized pieces and add it to the skillet. Sear for 3-4 minutes until lightly browned, then remove and set aside.
In the same skillet, add the diced onion. Sauté for 2-3 minutes until softened.
Stir in the minced garlic, grated ginger, and salt-free red curry paste. Cook for 1-2 minutes to release the aroma of the spices.
Pour the low sodium chicken stock into the skillet, scraping up any browned bits from the bottom of the pan.
Add the coconut milk and stir until the sauce is well combined.
Return the seared chicken to the skillet, along with the red bell pepper, carrot, zucchini, and optional kaffir lime leaves.
Cover the skillet and simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Stir in the low sodium soy sauce or coconut aminos and fresh lime juice. Adjust seasoning if needed.
Remove from heat and garnish with chopped cilantro.
Serve hot over cooked jasmine or brown rice for a complete meal.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 37.6 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 350 mg | 27% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4075 mg | 87% | |
*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.
