Low Sodium Thai Red Curry
Discover the vibrant flavors of this Low Sodium Thai Red Curry, a healthier twist on a beloved classic that's perfect for any weeknight dinner. This dish features a rich and creamy coconut milk base infused with the bold, aromatic essence of garlic, fresh ginger, and low sodium Thai red curry paste. Packed with colorful, nutrient-dense vegetables like carrots, zucchini, red bell pepper, and broccoli, along with protein-packed firm tofu, it's a wholesome, satisfying meal that doesn’t compromise on taste. With subtle sweetness from brown sugar and a bright splash of lime juice, every bite is layered with delicious complexity. Served over fluffy jasmine rice or quinoa, it's a low-sodium recipe that proves you can enjoy authentic Thai flavors while prioritizing heart-healthy choices. Ready in just 40 minutes, this dish is ideal for those seeking flavorful, balanced meals that are easy to prepare.
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Low sodium Thai red curry paste
- 14 ounces Unsweetened coconut milk
- 1 cup Low sodium vegetable broth
- 2 medium Carrots, sliced thinly
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 2 cups Broccoli florets
- 1 block Firm tofu, cubed
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Low sodium soy sauce or coconut aminos
- 1 teaspoon Brown sugar
- 4 cups Cooked jasmine rice or quinoa
Instructions
Heat a large skillet or wok over medium heat and add the coconut oil.
Add the minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in the low sodium Thai red curry paste and cook for 1 minute to release the flavors.
Pour in the coconut milk and low sodium vegetable broth. Stir well to combine.
Add the sliced carrots, bell pepper, zucchini, and broccoli florets to the skillet. Simmer for 10-12 minutes, or until the vegetables are tender.
Gently stir in the cubed tofu, ensuring it is well-coated in the curry sauce.
Add the lime juice, chopped cilantro, low sodium soy sauce (or coconut aminos), and brown sugar. Mix well and simmer for an additional 5 minutes.
Taste the curry and adjust seasoning as needed, keeping in mind the low-sodium focus.
Serve the curry hot over cooked jasmine rice or quinoa. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 368.1 g | 134% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 23.0 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2755 mg | 212% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2324 mg | 49% | |
*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.
