Low Sodium Thai Curry Sauce
Transform your favorite Thai dishes with this irresistible Low Sodium Thai Curry Sauce! Bursting with the vibrant flavors of Thai cuisine, this recipe combines creamy unsweetened coconut milk, bold low-sodium red curry paste, and hints of fresh ginger, garlic, and ground turmeric for a rich, aromatic base. Brightened with freshly squeezed lime juice and a touch of natural sweetness from coconut sugar or maple syrup, this sauce is perfectly balanced and tailor-made for those mindful of sodium intake. Quick and easy to prepare in under 30 minutes, this healthier alternative packs all the authentic flavors you love without compromising on taste or dietary needs. Drizzle it over vegetables, tofu, or rice for a wholesome, customizable meal that suits any palate. Garnish with fresh cilantro for an extra pop of freshness and enjoy this guilt-free Thai-inspired delight! Perfect for meal prep or a quick dinner fix, this recipe is a must-try for anyone seeking low-sodium meal ideas.
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Recipe Information
Ingredients
- 13.5 oz Unsweetened coconut milk
- 1 cup Low sodium vegetable broth
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 1.5 tablespoons Thai red curry paste (low sodium or homemade)
- 2 tablespoons Lime juice, freshly squeezed
- 1 teaspoon Coconut sugar or maple syrup
- 0.5 teaspoon Ground turmeric
- 1 tablespoon Low sodium soy sauce or coconut aminos
- 0.25 teaspoon Chili flakes (optional, for heat)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a medium-sized saucepan, heat the minced garlic and ginger over low-medium heat for 1 to 2 minutes until fragrant, adding a small splash of the coconut milk to prevent sticking (instead of oil, for low sodium).
Stir in the Thai red curry paste and cook for 1 minute to release its flavors.
Add the remaining coconut milk, low sodium vegetable broth, and ground turmeric to the saucepan. Stir the mixture until smooth and simmer for 5 minutes.
Mix in the lime juice, coconut sugar (or maple syrup), and low sodium soy sauce (or coconut aminos). Taste and adjust the sweetness or acidity as desired.
If you prefer a spicier sauce, stir in chili flakes and cook for an additional 1 to 2 minutes.
Remove the saucepan from heat. If desired, use an immersion blender for a smoother consistency, though this step is optional.
Serve the Low Sodium Thai Curry Sauce warm over vegetables, tofu, chicken, or rice. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 8.1 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 440 mg | 9% | |
*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.
