Low Sodium Authentic Thai Red Curry

Indulge in the vibrant flavors of Thailand with this Low Sodium Authentic Thai Red Curry, a healthier twist on the classic recipe without compromising on taste. Infused with creamy coconut milk, zesty lemongrass, and fragrant kaffir lime leaves, this dish is a perfect balance of sweet, savory, and spicy. Lean chicken or tender tofu, crisp vegetables, and bold Thai red curry paste combine to create a hearty meal that's both nutritious and satisfying. Finished with fresh basil and a splash of lime juice, this curry is served over fluffy jasmine rice for an irresistible, restaurant-quality experience at home. Ideal for those seeking lower sodium recipes, this dish sacrifices salt but not flavor, making it a wholesome choice for any curry lover.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 ml Coconut milk (unsweetened)
• 250 ml Low sodium chicken or vegetable broth
• 2 tablespoons Thai red curry paste
• 300 grams Chicken breast, thinly sliced or tofu, cubed
• 1 Red bell pepper, thinly sliced
• 1 Carrot, julienned
• 150 grams Broccoli florets
• 200 grams Bamboo shoots, drained
• 3 Kaffir lime leaves
• 1 Lemongrass stalk, finely sliced
• 1.5 tablespoons Fish sauce, low sodium
• 1 tablespoon Palm sugar or brown sugar
• 10 Basil leaves
• 1 tablespoon Lime juice
• 1 tablespoon Cooking oil
• 3 cups Cooked jasmine rice

Directions

Step 1

Heat 1 tablespoon of cooking oil in a large pan over medium heat.

Step 2

Add the Thai red curry paste, stirring constantly for 1-2 minutes until fragrant.

Step 3

Slowly pour in the coconut milk, stirring to integrate the paste smoothly.

Step 4

Add thinly sliced chicken or cubed tofu to the pan and cook until the chicken is no longer pink or tofu is golden, about 5-7 minutes.

Step 5

Pour in the low-sodium chicken or vegetable broth, bringing the mixture to a gentle simmer.

Step 6

Add the red bell pepper, carrot, broccoli, bamboo shoots, kaffir lime leaves, and lemongrass to the pan. Stir to combine.

Step 7

Simmer the curry for 10-12 minutes, or until the vegetables are tender-crisp.

Step 8

Stir in the low-sodium fish sauce and palm or brown sugar until well combined.

Step 9

Remove the pan from heat and gently stir in the fresh basil leaves and lime juice.

Step 10

Serve the Thai red curry hot, over bowls of cooked jasmine rice.

Nutrition Facts

Serving size	(2205.6g)

Amount per serving	% Daily Value*
Calories	2602.5

Total Fat 127.0g	0%
Saturated Fat 91.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 255mg	0%
Sodium 1317.5mg	0%
Total Carbohydrate 248.2g	0%
Dietary Fiber 26.0g	0%
Total Sugars 42.9g
Protein 132.9g	0%

Vitamin D 15IU	0%
Calcium 362.8mg	0%
Iron 21.9mg	0%
Potassium 3889.2mg	0%

*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.

Source of Calories

Fat: 42.9%

Protein: 19.9%

Carbs: 37.2%