Low Sodium Thai Green Curry Sauce
Elevate your Thai-inspired meals with this flavorful and healthy Low Sodium Thai Green Curry Sauce! Perfect for those seeking reduced salt options without compromising on bold, aromatic flavors, this recipe combines creamy coconut milk, vibrant homemade or low sodium green curry paste, and a delicate balance of lime juice, ginger, garlic, and shallots. Optional kaffir lime leaves and Thai basil add an authentic touch, while the minimal prep time makes it ideal for busy weeknights. Simmered to perfection, this versatile sauce pairs beautifully with steamed vegetables, tofu, or lean protein, making it a crowd-pleaser for those craving a fragrant, nutritious dish. Whether you're watching your sodium intake or simply exploring lighter Thai cuisine, this recipe delivers taste, convenience, and wholesome goodness in every bite.
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Recipe Information
Ingredients
- 1 can (13.5 oz) Coconut milk (unsweetened, full-fat or light)
- 0.5 cup Low sodium vegetable broth
- 2 tablespoons Green curry paste (low sodium or homemade)
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced or grated
- 1 small Shallot, finely chopped
- 1 tablespoon Fresh lime juice
- 1 teaspoon Low sodium soy sauce or coconut aminos
- 1 teaspoon Brown sugar or coconut sugar
- 2 leaves Kaffir lime leaves (optional, for authentic flavor)
- 0.25 cup Fresh Thai basil leaves (optional, for garnish)
Instructions
Heat a medium-sized saucepan over medium heat. Add 2-3 tablespoons of the coconut milk and let it simmer until it separates slightly, about 1-2 minutes.
Stir in the green curry paste and cook for 2-3 minutes until fragrant, stirring frequently to prevent burning.
Add the minced garlic, ginger, and shallot to the pan. Sauté for another 2-3 minutes until softened and aromatic.
Pour in the rest of the coconut milk and the low sodium vegetable broth. Stir to combine all ingredients.
Add the lime juice, low sodium soy sauce or coconut aminos, and sugar. Stir well to balance the flavors.
If using kaffir lime leaves, gently crush them to release their oils and add them to the sauce. Let the sauce simmer on low heat for 8-10 minutes to thicken slightly and allow the flavors to meld.
Remove the kaffir lime leaves (if used) before serving. Taste the sauce and adjust the seasoning as needed with a little more lime juice or sugar.
Serve the sauce warm over your choice of vegetables, tofu, or lean protein. Garnish with fresh Thai basil leaves, if desired.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 21.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1483 mg | 32% | |
*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.
