Low Sodium Thai Yellow Curry
Indulge in the rich and aromatic flavors of this Low Sodium Thai Yellow Curry, a healthier twist on a classic favorite. Crafted with unsweetened coconut milk, homemade or low sodium yellow curry paste, and a vibrant medley of fresh vegetables like carrots, potatoes, bell peppers, and onions, this dish delivers bold taste while keeping sodium levels in check. It offers versatile protein options — tender chicken breast or tofu for a vegetarian alternative — making it suitable for a variety of dietary preferences. Enhanced with fresh ginger, garlic, lime juice, and a touch of coconut sugar, every spoonful bursts with comforting, well-balanced flavors. Ready in just 40 minutes, this hearty curry shines when served over steamed rice or as a standalone dish. Perfect for weeknight meals or impressing dinner guests, it’s your go-to recipe for vibrant, low sodium Thai cuisine.
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Recipe Information
Ingredients
- 14 oz Coconut milk (unsweetened, low sodium if available)
- 2 tablespoons Yellow curry paste (low sodium or homemade)
- 1 lb Chicken breast (or tofu for a vegetarian option)
- 2 Carrots (peeled and sliced into thin rounds)
- 2 medium Potatoes (peeled and diced into 1-inch cubes)
- 1 medium Onion (sliced thinly)
- 1 large Red bell pepper (sliced into strips)
- 1 teaspoon Fresh ginger (grated)
- 3 Garlic cloves (minced)
- 1 cup Low sodium vegetable stock or water
- 1 tablespoon Fresh lime juice
- 1 teaspoon Coconut sugar (or brown sugar)
- 2 tablespoons Fresh cilantro (for garnish, chopped)
- 1 tablespoon Cooking oil (such as avocado or coconut oil)
Instructions
Prepare all ingredients by peeling, slicing, and chopping as specified in the ingredient list.
In a large skillet or pot, heat the cooking oil over medium heat. Add the yellow curry paste and sauté for 1–2 minutes until fragrant.
Stir in the minced garlic and grated ginger, cooking for another 30 seconds until aromatic.
Add the coconut milk and low sodium vegetable stock (or water). Stir well to incorporate the curry paste into the liquid, creating a smooth base.
Bring the mixture to a gentle simmer, then add the diced potatoes and sliced carrots. Cook for 8–10 minutes, stirring occasionally.
Add the sliced onion, red bell pepper, and chicken or tofu to the skillet. Stir well to combine.
Let the curry simmer for another 10–12 minutes, or until the potatoes are fork-tender and the chicken (if using) is fully cooked.
Add the lime juice and coconut sugar. Stir to balance the flavors, adjusting if needed. For additional heat, you may add a pinch of chili flakes (optional).
Remove the curry from heat and garnish with freshly chopped cilantro before serving.
Serve the curry hot over steamed white or brown rice, or enjoy on its own as a hearty, low sodium entree.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 29.4 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 232 mg | 18% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3669 mg | 78% | |
*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.
