Low Sodium Thai Chicken Green Curry
Savor the vibrant and aromatic flavors of this Low Sodium Thai Chicken Green Curry, a healthier take on a classic favorite. Made with tender chicken breast, creamy low-fat coconut milk, and a fragrant low-sodium green curry paste, this dish is packed with fresh vegetables like zucchini, bell peppers, carrots, and baby spinach for a nutrient-rich meal. Balanced with a hint of lime juice, grated ginger, and optional low-sodium fish sauce, this flavorful curry delivers all the comfort of Thai cuisine without the extra salt. Ready in just 40 minutes, it’s perfect for a quick, wholesome weeknight dinner. Serve over steamed jasmine rice or rice noodles, and garnish with fresh cilantro for a pop of brightness. Perfect for anyone looking for a heart-healthy, low-sodium dinner solution!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 13.5 oz Coconut milk (unsweetened, low fat)
- 2 tbsp Green curry paste (low sodium or homemade)
- 1 cup Reduced sodium chicken stock
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 medium Carrots
- 2 cups Baby spinach
- 2 tbsp Fresh cilantro
- 1 tbsp Lime juice
- 1 tbsp Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 tbsp Olive oil
- 1 tsp Fish sauce (low sodium, optional)
Instructions
Cut the chicken breast into bite-size pieces and set aside.
Prepare the vegetables: slice the zucchini and red bell pepper into thin strips, peel and slice the carrots, and wash the spinach thoroughly.
Heat the olive oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the green curry paste and cook for another minute to enhance the flavors.
Pour in the coconut milk and chicken stock, stirring to combine with the curry paste. Bring to a gentle simmer.
Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked.
Toss in the zucchini, bell pepper, and carrots. Continue to cook for another 5 minutes until the vegetables are tender but still crisp.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Add the lime juice and optional low sodium fish sauce, stirring to incorporate. Taste and adjust seasoning if needed.
Serve hot over steamed jasmine rice or rice noodles, and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3021 mg | 131% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 30.7 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 272 mg | 21% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2702 mg | 57% | |
*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.
